Name: Slow Cooker Asian Pulled Chicken Sandwiches
Ingredients: 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; 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

Author: Sarah Fennel
Yield: 8 servings

Author: Sarah Fennel
Yield: 8 servings

Units:

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)