- Yield: 8 servings
- Yield: 8 servings
Slow Cooker Asian Pulled Chicken Sandwiches
Ingredients
for the asian chicken
- 3 pounds chicken breasts
- 2/3 cup barbecue sauce
- 1/3 cup soy sauce
- 1/4 cup rice vinegar
- 3 tablespoons sriracha
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon fish sauce
for the cilantro cabbage slaw
- 2 cups shredded purple cabbage
- 1/2 cup white vinegar
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 1/4 cup cilantro, chopped
- 1 tablespoon dill, chopped
Instructions
- 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)