Preheat oven to 350°F or heat crockpot to high.
Rinse chicken with cold water and pat dry with paper towels. Add to large roasting pan or crockpot set to high. Whisk together bourbon glaze ingredients in a bowl until well blended. Pour over meat.
Cover and cook for 4 hours or until meat is fork tender. Once the meat is tender, remove from roasting pan or slow cooker and let cool slightly before pulling apart with a fork.
Build your sliders! Place a scoop of glazed chicken on each slider, top with blueberry corn salsa, cilantro cream sauce, and serve with shredded cabbage. ENJOY!
For party serving: Use your slow cooker to braise your meat as seen above. When holding meat during party add a pint of stock and turn to low.
1-pint blueberries, washed and dried
3 ears (about 2 cups) corn, kernels removed (fresh or grilled) 1⁄4 cup pineapple (fresh or grilled), diced
1⁄4 cup (1 small) red bell pepper, diced
1⁄4 cup (1 small) red onion, diced
2 tablespoon (1 small) diced jalapenos, seeds and ribs removed 2 tablespoons fresh cilantro, rough chopped
2 limes, juice and zest
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon ground cumin
salt and pepper to taste
Toss the blueberries corn, pineapple, pepper, red onion, jalapenos, and cilantro together in a large bowl. Add the remaining ingredients to mix, toss again, season to taste with salt and pepper.
1⁄2 cup yogurt or sour cream
1⁄4 cup fresh cilantro, minced
1 lime, juice and zest
1 tablespoon lowsodium taco seasoning (or, substitute 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder salt and pepper, to taste)
In a small, sealable container mix the sour cream, cilantro, lime juice, and seasoning. Mix well and taste. Adjust seasoning as desired.
Cover and refrigerate until ready to serve.