Apple cider chicken sliders with apple-veggie slaw

In large pot, melt butter over med. heat. Add onion; cook 5 min. or until softened, stirring occasionally.

Add 1/2 cup apple cider, 1/3 cup vinegar, tomato paste, brown sugar, mustard and Cajun spice blend; mix until well combined. Bring to a boil over high heat. Stir in remaining 1 1/2 cups cider; reduce heat to med. Add chicken; cook 30 to 40 minutes or until chicken is cooked through.

Meanwhile, make slaw. In med. bowl, combine carrots, celery and apple. In small bowl, whisk sour cream, remaining 1 tbsp. vinegar, mustard, honey and salt. Toss over slaw mixture; mix to combine. Cover and refrigerate.

With two forks, shred chicken. Mound about 1/4 cup pulled chicken onto each bun. Top with 1 to 2 tbsp. slaw. Cut into quarters and secure with toothpicks.