Slow Cooker

Slow Cooker Barbecue Brisket Sliders

Serve these slow-cooker brisket sliders when company's coming--perhaps to watch the big game--for an easy, crowd-pleasing dish. The crisp, tangy coleslaw is the perfect pairing for the tender, rich brisket. Serve with chips, crudités and cold beer to round out the meal.

Ingredients

  • 2 chipotle chiles in adobo sauce, minced (about 2 tablespoons)
  • 1 ½ tablespoons light brown sugar
  • 3 garlic cloves, grated (about 1 tablespoon)
  • 1 teaspoon ground cumin
  • 1 ½ tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 2 pounds beef brisket, trimmed
  • ¾ cup water
  • ⅓ cup no-salt-added ketchup
  • 2 tablespoons lower-sodium worcestershire sauce
  • 3 tablespoons apple cider vinegar
  • 4 cups shredded multicolored coleslaw mix
  • 16 whole-wheat slider buns

Directions

  1. Stir together the minced chipotle chiles, brown sugar, garlic, cumin, 1/2 tablespoon of the olive oil, 3/4 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Rub all of the mixture over the brisket. Place the brisket in a 5- to 6-quart slow cooker.
  2. Whisk together the water, ketchup, Worcestershire, and 2 tablespoons of the vinegar in a small bowl; pour over the brisket in the slow cooker. Cover and cook on LOW until the brisket is very tender, about 8 hours.
  3. Transfer the brisket to a cutting board, reserving the sauce in the slow cooker. Shred the brisket with 2 forks into bite-sized pieces. Return the shredded meat to the reserved sauce in the slow cooker, stirring to combine.
  4. Just before serving, whisk together the remaining 1 tablespoon each olive oil and vinegar and remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the coleslaw mix, and toss to coat. Divide the brisket and slaw evenly among the slider buns.