Chicken and Sliders Recipe -
Chicken and Sliders Recipe
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Chicken and Sliders

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"This recipe is an old French Canadian recipe which originated during the depression. It consists of tender pieces of chicken and homemade noodles swimming in a delicious gravy. A real rib sticker and a favourite with my family during the winter. Sounds harder than it is and it is absolutely delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 30 mins

    3 hrs


  1. Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
  2. When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
  3. To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
  4. Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2008

My mother-in-law grew up during the depression and her French Canadian grandmother taught her how to make this recipe. I am rating this one a "five" with some minor changes. This recipe calls for 4 cups of flour, which is too much, leading to the "tough, chewy" texture that some reviewers are complaining about. Start with 3 cups of flour, 1 cup of broth and 2 eggs. The mixture will be a bit sticky, so I turn the dough onto a floured silpat (a silicone mat) and gently work in a bit more flour and then roll it out fairly thin. Then I use a pizza cutter to cut the sliders. Tonight I made the recipe more brothy, like chicken soup, but I've also made it thicker. My husband's family loves it over mashed potatoes---starch nirvana! I also like to add some dried herbs, a little garlic powder and a few bouillon cubes to the chicken while it is cooking for more flavor.

Most Helpful Critical Review
Jun 24, 2008

the concept of this recipe is awesome, but i was very disappointed when i made it....there is hardly any flavor.


43 Ratings

Jul 14, 2003

This was really good! The sliders are a little chewy, I'm not sure if I did something wrong, and it doesn't say how thin to roll out the dough, so maybe I could roll it thinner next time. I added baby carrots to the broth while making the sliders. I also prepared the chicken the day before and put the broth in the fridge, so I was able to remove all of the fat off the top. My family loved it too! Thanks!

Oct 22, 2007

I LOVE sliders. In our family however, we make it with pork. We buy a fairly inexpensive pork roast and "stew" it like you do a chicken, with onions, celery and chicken broth. Then, make the sliders and continue as with the chicken recipe. It is SO yummy!!!!!!

Jan 11, 2004

WOW! I have been looking for an old-fashioned chicken and noodles recipe for a while now. This one fits the bill. At the end, to the reserved broth, I added cooked carrots, celery, onion, celery seed, and a little sage to augment the heartiness of the gravy mixture. THIS IS A KEEPER!

Oct 27, 2002

This is just like the chicken and noodles my Grandma used to make when I was a child. Highly recommended!!!

Oct 30, 2005

This is an excelent recipe! Myself I like the broth left a little less thick. Probably because thats how my mother always made it. Also as a variation, after boiling the chicken a little garlic butter rub and some simple seasoning on the skin of the chicken and bake in the oven to crisp the skin. Chicken served on the side instead of in the soup itself. At any rate - Still very good - excelent recipe!

Feb 22, 2004

I have been searching for this recipe! I grew up with this meal. It was always a family favorite and a great meal for our entire family to share together in the winter, all the cousins, aunts, uncles, grandparents. We made "sliders" a family event! Thank you so much for sharing this recipe. I can't wait to feel like a kid again with my family!


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  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 67.8 g
  • 22%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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