Slow-Cooker Asian Pulled Chicken Sandwiches

Slow-Cooker Asian Pulled Chicken Sandwiches

Hoisin sauce, Sriracha sauce and Progresso™ chicken broth 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.

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 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.
  • 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.
  • 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.
  • 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.
  • Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.

Pulled Chicken

  • 1/2 cup Progresso™ chicken broth (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

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