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Slow-Cooker Asian Pulled Chicken Sandwiches

(3)
  2 reviews
  • 35 min prep time
  • 4 hr 30 min total time
  • 16 ingredients
  • 8 servings
  • Pinterest
    121
  • Facebook
    121
  • Save
    1K
  • Email
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  • Print
    596

Hoisin sauce, Sriracha sauce and Progresso™ chicken stock 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.

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

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.

Expert Tips

Shredded green cabbage can be used as a substitute for the coleslaw mix.

Hoisin is a thick, sweet sauce often used in Asian cuisine as a glaze or to flavor stir-fries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
672.2
Calories from Fat
100
% Daily Value
Total Fat
37.4g
58%
Saturated Fat
9.2g
46%
Trans Fat
0g
Cholesterol
171.5mg
57%
Sodium
1144.8mg
48%
Total Carbohydrate
44.6g
15%
Dietary Fiber
2.3g
9%
Sugars
20.5g
Protein
37.3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
18.70%
19%
Calcium
10.90%
11%
Iron
16.50%
16%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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