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Slow-Cooker Asian Pulled Chicken Sandwiches
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Prep Time:
35 minutes
Total Time:
4 hours 30 minutes
Spicy-sweet chicken sandwich with Hoisin and Sriracha sauce, topped with easy coleslaw for a fresh crunch.
Ingredients:
  • 1/2 cup Progresso™ chicken broth (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)
  • 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
Instructions:
  • Prepare the slow cooker by spraying with cooking spray. In the slow cooker, combine broth, 1/3 cup hoisin sauce, ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, gingerroot, and 2 teaspoons sesame oil using a whisk. Add chicken and mix to coat. Cover and cook on High for 3 to 4 hours.
  • In a large bowl, whisk together rice vinegar, sugar, 2 teaspoons Sriracha, and 1 teaspoon sesame oil. Add coleslaw mix and toss until coated. Refrigerate for 30 minutes, tossing occasionally before serving.
  • Transfer the chicken from the slow cooker to a cutting board using a slotted spoon. Reserve the sauce in a separate bowl. Shred the chicken using two forks, ensuring to discard any unwanted bits of fat.
  • Add the chicken and 1 1/2 cups of sauce back into the slow cooker. Mix in the remaining 2 tablespoons of hoisin sauce and switch to Low heat setting. Let it cook for approximately 20 minutes or until heated through.
  • Top buns with coleslaw and sauce, serve.

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