- 35 min Preparation Time Total Time 4 hr 30 min
Hoisin sauce, Sriracha sauce and Progresso chicken stock 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.
To prepare the Pulled Chicken
You'll need;
- 1/2 cup Progresso chicken stock (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)
As for the 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
- How to Prepare
- 1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix stock, 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.
- 2 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.
- 3 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.
- 4 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.
- 5 Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.
 |
| Slow-Cooker Butter Chicken |
Aromatic scents will fill your house as this classic Indian take-out dish cooks away in the slow cooker
Directions
- 1 Spray 4-quart slow cooker with cooking spray.
- 2 In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
- 3 Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.
 |
| Vegetable Quesadillas with Fresh Salsa |
- Vegetable Quesadillas with Fresh Salsa
- Guacamole with Fresh Corn and Chipote
Try adding a little chopped cilantro to the guacamole, and
Subscribe to:
Posts (Atom)
