Maple and Oatmeal Ale Pulled Chicken Sliders


I just created these Maple and Oatmeal Ale Pulled Chicken Sliders.

We’re entering that shoulder season when you want comfort food, but you’re not ready to give up that BBQ feeling. These fit the bill perfectly.

They have that burger feeling without having to turn on the grill. They’re prefect with Saturday afternoon sides like potato chips, or you can get a little fancier and make some sweet potato wedges. Plus, the beer I used comes in a taller can, so you even have an excuse to have a little beer for lunch if you’re planning on serving these at six.

The inspiration for these sliders comes from The Beeroness.

Maple and Oatmeal Ale Pulled Chicken Sliders



  • ¼ cup tomato paste
  • 2 tbs soy sauce
  • 3 tbs balsamic vinegar
  • 1/2 tbs Worcestershire sauce
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp Sriracha sauce
  • 1/2 cup maple syrup
  • 355 ml Oatmeal Ale (I used Left Field Eephus Ale)
  • 4-5 boneless skinless chicken breasts
  • 15 – 16 slider buns
  1. Whisk tomato paste, soy sauce, balsamic vinegar, Worcestershire sauce, chili powder, smoked paprika, garlic powder and Sriracha sauce and maple syrup together in a small bowl.
  2. Place the chicken in the slow cooker, add the sauce then gently pour the beer over top. Cook on low for 6 hours. The chicken should pull apart easily with a fork. If it doesn’t, keep cooking.
  3. Shred the chicken with two forks. I like to keep some larger chunks.
  4. Scoop chicken into slider buns.
  5. Add a spoonful of Super Simple Secret Coleslaw

Untitled design (8)

Super Simple Secret Coleslaw

  1. Dump bag of coleslaw mix into bowl.
  2. Pour about ½ a regular sized bottle of Kraft Salad dressing overtop and gently stir.
  3. Add about ¼ teaspoon of celery seed and stir again.
  4. Season with freshly ground black pepper
  5. Refrigerate for at least 20 min.

Fall Comfort Dishes With (1)

I’m glad to say that starting this month I will be sharing recipe ideas from my Canadian blogging friends under the hashtag #CANRecipe. This month we are celebrating the change of season with fall comfort in the kitchen.

From the top left the dishes are:


Rustic Apple Tart @&nbsp;<a href=”“>Red Cottage Chronicles</a>&nbsp;

Spicy Vegetarian Chilli @ <a href=”“>Allergy Girl Eats</a>

Indian-inspired Vegetable Pilaf Topped With Crispy Brussels Sprouts @ <a href=”“>Maple and Marigold</a>

Maple and Oatmeal Ale Pulled Chicken Sliders @&nbsp;<a href=”“>Mommydo</a>

Mushroom Hand Pies @&nbsp;<a href=”“>Dish ‘n’ the Kitchen</a>

Maple Bacon Mini-doughnuts @ <a href=”“>Everyday Allergen-Free</a>

Chai-Spiced Apple Sauce, Apple Butter and Apple Leather @ <a href=”“>Making Healthy Choices</a>

Spaghetti Squash Bake @ <a href=”“>The Inspired Home</a>

Crock Pot Chicken Pot Pie @ <a href=”“>It’s Just My Life</a>