Pulled Chicken Sliders with Jalapeno Peach BBQ Sauce
  • 3 Chicken Breasts
  • 12 Slider Buns
BBQ Sauce
  • 14oz Diced Peaches
  • 1/2c Stone Hill Winery Peach wine
  • 14 oz Ketchup
  • 1/4c Worcestershire Sauce
  • 1/2c Molasses
  • 1 tsp Smoked Paprika
  • 1/8c Onion Powder
  • 1/2c Brown Sugarpacked
  • 15 small Jalapenos
  1. Bake Chicken 7-12 minutes at 350˚F, salt and pepper to taste. Allow to cool and shred or pull chicken apart.
  2. BBQ Sauce: Seed and mince the jalapenos. Sautee on low heat in medium sauce pan. Smash peaches with a potato masher, and add to jalapenos in medium pan. Simmer for 15 minutes together. Add the remaining ingredients, and simmer for an hour on low heat, util sauce has thickened.
Recipe Notes

Pairs perfectly with Stone Hill’s Seasonal Peach Wine