Aug 1
2012

Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw

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Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw

When I get a recipe in my mind, I just can’t shake it. It’s like The Blob, the old Steve McQueen movie where an amoeba-like creature takes over an unsuspecting city. Yeah, that’s my brain, being overtaken by thoughts of Asian flavors mixed into shredded chicken and a fresh slaw.

It all started when I was perusing the blog of my friend, Kalyn of Kalyn’s Kitchen. As usual, I felt inspired to get my hands on every morsel of fresh produce I could to make double and triple batches of the healthy recipes on her site. And then there was the Slow Cooker Recipe for Sriracha-Pinapple Barbecued Chicken Sandwiches with Easy Guacamole. As soon as I saw this sandwich, I knew I’d have to come up with a version of my own.

When I started on my weight loss journey, one of the ways I reduced portion sizes at lunch and dinner was by making open-faced sandwiches rather full-fisted versions (under-filling sandwiches was never something I could be accused of). I found that stacking the sandwich with fresh veggies or serving it with a side salad provided enough fiber to keep me satisfied until the next meal or snack.

So that’s exactly what I did with this sandwich. The base of the sandwich is half of a whole wheat hamburger bun, the perfect base for the sweet and savory shredded chicken and fresh Asian slaw. Now, you could try to pick it up with your hands but, if you’re like me, that will practically guarantee that the entire topping will fall into your lap. Please tell me I’m not the only one.

The sauce I used to cook the chicken in the slow cooker is a familiar one for my family. It is the same one I use in my Braised Country Style Pork Ribs in Ginger Ale & Hoisin Sauce. A little bit of savory, a little bit of sweet that combines perfectly with the tangy and slightly spicy Napa cabbage slaw.

The recipe:

The chicken:
Cut each chicken breast half in half lengthwise. Season with salt and pepper. Place the chicken in the slow cooker (crockpot).

Heat canola oil in a large skillet set over medium heat. Add ginger and cook, stirring, for 2 minutes. Add garlic and cook for additional 30 seconds. Remove from heat.

Add ginger ale, chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. Pour the liquid over the chicken.

Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw

Set the slow cooker at high heat and cook for 1 hour. Turn to low heat and cook until chicken is just cooked through, 1 1/2 to 2 hours (mine took 1 1/2 hours).

Remove the chicken to a cutting board, let cool slightly and shred with 2 forks or your fingers.

Transfer the liquid to a medium-sized saucepan set over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.

Transfer the shredded chicken and sauce back to the slow cooker and stir to combine. Set at low to keep warm.

The slaw:
In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and jalapeno pepper. Set aside.

Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw

Separate the Napa cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.

Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.

Putting it together:
Toast the hamburger bun halves until golden brown.

Divide the hamburger bun halves across several plates and top each with shredded chicken and the slaw. Serve any extra slaw on the side, if desired.

Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw

Other slow cooker chicken sandwich recipes:
Kalyn’s Kitchen’s Sriracha-Pinapple Barbecued Chicken Sandwiches with Easy Guacamole
Honey, Sage & Sweet’s Pulled Honey Sesame Chicken Sliders with Rainbow Slaw
Healthy. Delicious.’s Honey-Bourbon Pulled Chicken
The Girl Who Ate Everything’s Slow Cooker Chicken Caesar Sandwiches

Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4 to 8 (1 to 2 halves per serving)
Ingredients
The chicken:
  • 2¼ lbs. boneless, skinless chicken breasts (about 4)
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tsp canola oil
  • 2 tbsp peeled and finely chopped fresh ginger
  • 3 garlic cloves, finely chopped
  • 1½ cup good-quality ginger ale
  • ¾ cup low-sodium chicken broth
  • 3 tbsp hoisin sauce
  • 3 tsp soy sauce
  • 1½ tsp arrowroot or cornstarch
  • 1 tbsp water
The slaw:
  • 3 tbsp rice vinegar
  • 2 tsp agave nectar
  • 1 tsp peeled and grated fresh ginger
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • ½ tsp grated lime zest
  • 1 tbsp fresh lime juice
  • ½ jalapeno pepper, seeded and membranes removed, finely chopped
  • 1 small Napa cabbage (about 1½ pounds), halved lengthwise, cored, and cut crosswise into ½-inch slices
  • 1½ cups grated carrots
  • 2 scallions, thinly sliced
  • ⅓ cup chopped cilantro
  • 4 whole wheat hamburger buns, split
Instructions
The chicken:
  1. Cut each chicken breast half in half lengthwise. Season with salt and pepper. Place the chicken in the slow cooker (crockpot).
  2. Heat canola oil in a large skillet set over medium heat. Add ginger and cook, stirring, for 2 minutes. Add garlic and cook for additional 30 seconds. Remove from heat.
  3. Add ginger ale, chicken broth, hoisin sauce, and soya sauce. Stir with a whisk until the hoisin sauce dissolves. Pour the liquid over the chicken.
  4. Set the slow cooker at high heat and cook for 1 hour. Turn to low heat and cook until chicken is just cooked through, 1½ to 2 hours (mine took 1½ hours).
  5. Remove the chicken to a cutting board, let cool slightly and shred with 2 forks or your fingers.
  6. Transfer the liquid to a medium-sized saucepan set over medium heat and boil until the sauce reduces by half. In a small bowl, stir together arrowroot or cornstarch and water. Whisk into the sacue and cook for an additional 5 minutes.
  7. Transfer the shredded chicken and sauce back to the slow cooker and stir to combine. Set at low to keep warm.
The slaw:
  1. In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and jalapeno pepper. Set aside.
  2. Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.
  3. Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.
Putting it together:
  1. Toast the hamburger bun halves until golden brown.
  2. Divide the hamburger bun halves across several plates and top each with shredded chicken and the slaw. Serve any extra slaw on the side, if desired.

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{ 21 comments… read them below or add one }

1 Ali @ Gimme Some Oven August 1, 2012 at 7:29 am

Dara, these look amazing!!! Hoisin is one of my all-time favorite ingredients. Such a great lighter recipe for summer!

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2 Brian @ A Thought For Food August 1, 2012 at 8:09 am

Such wonderfully satisfying flavors! :-)

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3 kelley August 1, 2012 at 8:38 am

Amazing flavors, Dara! Only using 1/2 the bread to make a sandwich is a great tip and one that is easy to implement if you’re wanting to eat a little healthier!

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4 Madeleine August 1, 2012 at 8:42 am

Mmm…this looks absolutely delicious! I love hoisin sauce.

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5 Chris August 1, 2012 at 9:10 am

This would also rock as a taco. I’m liking that idea for lunch, got any leftovers?

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6 Jen @ Savory Simple August 1, 2012 at 9:14 am

I’m the same way. Once a recipe is in my head I won’t be able to stop thinking about it until I make it. This looks great! I love the way you reduce the portion size without cutting out the flavor.

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7 KalynsKitchen August 1, 2012 at 9:15 am

Love everything about this (bookmarked!) And I do like the idea of making open-faced sandwiches. Since I am practically living on tomato sandwiches these days I need to try that with them.

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8 Laura (Tutti Dolci) August 1, 2012 at 9:55 am

Yum, these sandwiches look so tasty and flavorful!

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9 Minnie(@thelady8home) August 1, 2012 at 11:11 am

Those photographs they are making me feel really hungry. Hahaha. Absolutely fabulous!!!

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10 Lana @ Never Enough Thyme August 1, 2012 at 2:44 pm

Really well done, Dara! It sounds like very complex but clean flavors in this, I think. I’m anxious to give it a try.

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11 Barbara @ Barbara Bakes August 1, 2012 at 5:43 pm

Looks like a sandwich I would love.

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12 MikeVFMK August 1, 2012 at 8:11 pm

Looks amazing as usual, Dara! And I am a huge fan of hoisin sauce. Not to mention every other ingredients you have listed. I just ate yet I’m still craving these.

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13 carrian August 1, 2012 at 10:14 pm

Dara, this sandwich looks wonderful and much lighter than so many others. I love your site friend. Truly is wonderful

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14 Katie August 2, 2012 at 7:08 am

I’m going to have to try making these this weekend.

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15 Lisa August 2, 2012 at 7:50 am

These look insane, Dara. I love Hoisin sauce..it’s genius! Thanks so much for the link..although mine pale in comparison lol

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16 Brooks at Cakewalker│The Sweet & Savory Collection August 2, 2012 at 8:57 am

Dara, I’m smitten by this recipe. The flavor profiles and textures are splendid. I particularly appreciate the calorie-cutting technique of going open face. And in my house, with cake everywhere, I need to conserve where I can. I’ve just popped over from Facebook and admittedly I haven’t been by in awhile, but I’m glad I stopped by! Pinning…

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17 Jeanette August 2, 2012 at 4:14 pm

Dara, these sound fabulous – I do something similar on tortillas.

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18 Kim Bee August 2, 2012 at 10:35 pm

This is a really fabulous dish Dara. I love that you used hoisin in it. Love the taste of that stuff.

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19 Nicole May 12, 2013 at 1:26 pm

This is amazing! One thing I noticed is that you reference scallions in the instructions, but don’t have it in the ingredients list. How many scallions and how should they be prepared? Thanks!

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20 Dara (Cookin' Canuck) May 12, 2013 at 8:52 pm

Thank you for catching that, Nicole! It should be 2 scallions, thinly sliced. I’m so glad you enjoyed the sandwiches.

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21 pulled porkblogg July 20, 2013 at 4:24 am

Whoa, marvelous site design! Precisely how extended have you been blogging and site-building with regard to? you’re making blogging and site-building glimpse effortless. The complete appear of this web site is excellent, not to necessary . fabric!

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