SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES
Hoisin sauce, Sriracha sauce and Progresso™ chicken broth gives this moist, "pass-me-the-napkins" sandwich a spicy sweetness. It's topped with ultra-easy coleslaw for a fresh taste and addictive crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 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.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 15 g, TransFat 0 g
PULLED CHICKEN SANDWICHES
I was raised as a southern girl, with the love of barbecue built into my DNA. This slow-cooker recipe allows me to enjoy the flavors I grew up eating, while still following a healthy diet. -Heidi Mulholland, Cumming, Georgia
Provided by Taste of Home
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 296 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 698mg sodium, Carbohydrate 35g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
BBQ PULLED CHICKEN SANDWICHES
This is an amazing recipe! There's nothing better than BBQ pulled chicken sandwiches!
Provided by Tara Shepard
Time 4h20m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken into the bottom of a slow cooker and cover with water. Cook on High until it is no longer pink in the center and falls apart when pulled, about 4 hours.
- Puree onion and garlic in the bowl of a food processor until finely minced.
- Remove chicken from the slow cooker and shred meat with 2 forks. Discard cooking water.
- Return chicken to the slow cooker. Add pureed onion-garlic mixture, barbeque sauce, vinegar, salt, and pepper. Mix well and cook on High until heated through, about 10 minutes.
- Serve on buns with mozzarella cheese.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 61.6 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.7 g, SaturatedFat 4.6 g, Sodium 1225.9 mg, Sugar 13 g
SLOW-COOKER HOT HONEY CHICKEN SANDWICHES
These simple sandwiches are reminiscent of a lazy summer cookout - but doable on a weeknight. Though slow cookers are often associated with winter, they're great in hot weather because they don't heat up the kitchen like ovens do. For this recipe, there is no need to add liquid to the pot before cooking, because the chicken will release moisture as it cooks. If you have a lot of liquid remaining when the chicken is done, that's absolutely fine; just incorporate it into the shredded chicken. But if you have a little extra time, before you shred the chicken or add the honey, remove the chicken to a bowl with tongs, pour the juices into a small saucepan, and simmer until the juices are reduced by half to intensify flavor and thicken the sauce. After that, simply pick the recipe back up at Step 3.
Provided by Sarah DiGregorio
Categories dinner, poultry, main course
Time 4h20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika and smoked paprikas. Season with 1 1/2 teaspoons kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours. (The chicken will keep well on warm for another 3 hours.)
- At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
- Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
- In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
- Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.
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- Add ketchup, bbq sauce, water, worcestershire, apple cider vinegar, yellow mustard, cumin and cayenne pepper to the slow cooker and stir to combine.
- Place chicken thighs on top and flip over to coat the chicken thighs with the sauce. Cook on low for 6 to 7 hours or on high for 3 hours.
- Once done, shred chicken and place back in the slow cooker and stir with the sauce. Serve immediately or turn slow cooker to the warm setting and serve later.
- Make the slaw while the chicken is cooking: In a medium bowl combine carrots, cabbage, cilantro, apple cider vinegar, maple syrup, sesame oil and salt and pepper. Set aside to marinate until you are ready to serve.
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- For the slaw:Add the rice vinegar, water, salt and honey to a small saucepan and bring to a simmer. Turn off the heat. Wash a 3/4 liter (25 ounce) storage jar and lid in very hot soapy water and dry well. To the jar add the shredded carrots, spring onions and chili pepper. Add the vinegar liquid, cover and refrigerate until the chicken is cooked.
- For the chicken:Turn the slow cooker on. Add the chicken breasts to the slow cooker cover with sauce. Cook on low for 6 hours or high for 3 hours.Transfer the chicken to a bowl along with a little sauce and shred using 2 forks. Strain the rest of sauce into a small saucepan and simmer until thickened.Spread each of the rolls with mayonnaise. Add shredded chicken in an even layer, drizzle over some sauce. Top with the slaw, cucumber shavings and cilantro.
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- In a slow cooker, mix all ingredients together, adding the chicken last. Cover and cook on low heat for 6 hours. After 3 or 4 hours, remove chicken from slow cooker and shred into pieces, either with two forks, or using this super easy method: place chicken into stand mixer with whisk attachment and turn on low speed. Chicken will shred within 20 seconds! It’s brilliant.
- Anyways. Place chicken back into slow cooker and continue to cook for another two hours. Chicken is done when it’s soft to the touch and not chewy at all.
- To make the cilantro cabbage slaw, combine all ingredients in a large bowl and toss to combine. Can eat immediately, or place in a jar to pickle for up to a day (after that, the purple of the cabbage will release it’s color).
- To assemble the sandwiches, toast your favorite burger bun, then top it with the asian pulled chicken, cabbage slaw, and slices of jalapeños (optional)
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