Slow Cooker Hoisin Shredded Chicken Sandwich Recipe with Asian Slaw
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 6 to 8 Servings
- 3 tablespoons rice vinegar
- 2 teaspoons agave nectar
- 1 teaspoon peeled and grated fresh ginger
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1/2 teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 1/2 jalapeno pepper seeded and membranes removed, finely chopped
- 1 small Napa cabbage about 1 1/2 pounds, halved lengthwise, cored, and cut crosswise into 1/2-inch slices
- 1 1/2 cups grated carrots
- 2 scallions thinly sliced
- 1/3 cup chopped cilantro
- 6 whole wheat hamburger buns split
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.
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).
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.
In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and jalapeno pepper. Set aside.
Separate the 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 Yogether:
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.
Serving: 1Sandwich | Calories: 297kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 752mg | Potassium: 599mg | Fiber: 5g | Sugar: 22g | Vitamin A: 5935IU | Vitamin C: 46mg | Calcium: 181mg | Iron: 2.8mg