Slow-Cooker Asian Pulled Chicken Sandwiches

 

This moist, “pass-me-the-napkins” sandwich has a spicy sweetness that you won't be able to resist. Topped with ultra-easy coleslaw for a fresh taste and addictive crunch.

Ingredients:

Pulled Chicken

1/2 cup Progresso™ chicken stock (from 32-oz carton) 

1/3 cup plus 2 tablespoons hoisin sauce

3 tablespoons ketchup

2 tablespoons honey

1 tablespoon soy sauce

3 cloves garlic, finely chopped

1 tablespoon plus 1 teaspoon Sriracha sauce or chili garlic paste

1 tablespoon plus 1 teaspoon grated peeled fresh gingerroot

2 teaspoons toasted sesame oil

3 lb boneless skinless chicken thighs (about 12 thighs) 

Coleslaw and Buns

3 tablespoons rice vinegar

1 tablespoon plus 1 teaspoon sugar

2 teaspoons Sriracha sauce

1 teaspoon toasted sesame oil

4 cups coleslaw mix (from 14-oz bag)

8 burger buns

Directions:

Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix stock, 1/3 cup of the hoisin sauce, the ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and 2 teaspoons sesame oil with whisk. Add chicken; toss to coat. Cover; cook on High heat setting 3 to 4 hours.

During last 30 minutes of cook time, make coleslaw. In large bowl, beat rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil with whisk. Add coleslaw mix; toss to coat. Cover and refrigerate 30 minutes, tossing occasionally.

Remove chicken from slow cooker using slotted spoon. Remove sauce to another bowl. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat.

Return chicken and 1 1/2 cups of the sauce to slow cooker. Stir in remaining 2 tablespoons hoisin; decrease to Low heat setting. Cook about 20 minutes or until thoroughly heated.

Serve on buns; top with coleslaw. Serve with remaining sauce, if desired. Enjoy!