Slow Cooker Hoisin Shredded Chicken Sandwich Recipe With Asian Slaw
This slow-cooked ginger chicken recipe combines tender shredded chicken with a flavorful ginger ale-based sauce. Served on whole wheat buns and topped with a zesty cabbage slaw, this dish is a delicious and satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 1/4 lbs. boneless, skinless chicken breasts (about 4)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tsp canola oil
- 2 tbsp peeled and finely chopped fresh ginger
- 3 garlic cloves, finely chopped
- 1 1/2 cup good-quality ginger ale
- 3/4 cup low-sodium chicken broth
- 3 tbsp hoisin sauce
- 3 tsp soy sauce
- 1 1/2 tsp arrowroot or cornstarch
- 1 tbsp water
- 3 tbsp rice vinegar
- 2 tsp agave nectar
- 1 tsp peeled and grated fresh ginger
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 1/2 tsp grated lime zest
- 1 tbsp 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
- 4 whole wheat hamburger buns, split
Instructions
- 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.
- 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.
- 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.
- 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.
Yield
Serves 4 to 8 (1 to 2 halves per serving)
Nutrition
- Serving Size: 1 Sandwich
- Calories: 297 kcal
- Carbohydrate Content: 48 g
- Protein Content: 8 g
- Fat Content: 10 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 1 mg
- Sodium Content: 752 mg
- Fiber Content: 5 g
- Sugar Content: 22 g
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