Chicken Taco Sliders

This was a husband approved meal, actually he finally helped in the kitchen…miracles.  This is as good as a taco, but put on to a bun; this would be perfect for your next game night meal.



2 Boneless, Skinless Chicken Breasts

1 tsp. Cumin

1 tsp. Paprika

1/2 tsp. Chili Powder

Salt and Pepper to taste

1 T Olive Oil

1/2 Yellow Onion, sliced thin

3 Mini Bell Peppers, deseed, sliced thin

Slider Rolls

Shredded Taco Blend Cheese

Cilantro Ranch


3 T Butter

1 T Chopped Fresh Cilantro

1/2 tsp. Lime Juice

1/4 tsp. Granulated Garlic


-Place chicken in pot, cover with water, sprinkle with salt.  Bring to boil, boil 10 minutes, flip chicken, boil and additional 10 minutes.  Remove from water and place in larger bowl.  Once cool to tough remove any fat, using hand mixer shred chicken.

-Add in cumin, chili powder, paprika salt and pepper, set chicken aside.

-In medium skillet over medium low heat, heat 1 T olive oil, add in onions and bell pepper, dust in salt.  Cook until veggies are soft but not fully cooked.  Set aside.

-Place bottoms of rolls in baking dish, top with shredded chicken, onions/peppers and cheese.  Coat inside of top bun with ranch.  Place on top of sandwich.

-Bake 350 for 12 minutes covered with foil, brush with butter mixture bake an additional 10 minutes uncovered.  Enjoy! Great served with additional cilantro ranch for dipping.



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