Recipe for slow cooker hoisin chicken and slaw sandwiches
A few weeks of recuperation after a recent health issue left me with the urge to cook, but without the energy to spend hours at the stove. My slow cookers came to the rescue. A few minutes of prep, a few hours in the slow cooker, and minimal exertion on my part resulted in some wonderful meals using ingredients straight from the pantry. This hoisin chicken couldn't be easier: three ingredients, including the chicken thighs, and three hours in a small slow cooker. The recipe came from a Kikkoman brochure, with a slight tweak here and there. Hoisin made a thick, sweet glaze on the chicken, and the slightly acidic broccoli slaw -- for which you can substitute your own favorite cole slaw -- provided a tart counterpoint with some welcome crunch. You can make the chicken and slaw a couple of days ahead. How perfect these sandwiches would be for a picnic!
Slow cooker hoisin chicken and slaw sandwiches
Recipe adapted from a Kikkoman brochure. Serves 4-5.
For the chicken:
5 boneless, skinless chicken thighs
3/4 cup hoisin sauce
1 Tbsp rice vinegar
For the sandwiches and broccoli slaw:
2 Tbsp plain Greek yogurt (I use nonfat)
2 Tbsp mayonnaise
1 Tbsp agave nectar
1 Tbsp rice vinegar
1 tsp Dijon mustard
1/4 tsp fresh black pepper
8 oz store-bought or homemade broccoli slaw (or your favorite cole slaw)
4 ciabatta rolls or brioche buns
In a 3-quart slow cooker, combine the chicken, hoisin sauce and 1 tablespoon of rice vinegar. Stir to coat the chicken. Cook on HIGH for 3 hours.
When the chicken is cooked, pour the contents of the slow cooker into a bowl, and use two forks to shred the chicken. Set aside to cool for a few minutes (or refrigerate).
In a large mixing bowl, stir together the Greek yogurt, mayonnaise, agave, 1 tablespoon of rice vinegar, mustard and black pepper. Add the broccoli slaw, and mix well. Set aside for 15 minutes to allow the flavors to combine, or make ahead and refrigerate.
To assemble the sandwiches, slice each roll in half. Place some of the shredded chicken, and sauce, on the bottom half, and top that with lots of broccoli slaw. (If you prefer, substitute your favorite cole slaw for the broccoli slaw.)
Serve at room temperature, or pack for a picnic.
More recipes in The Perfect Pantry:
Chicken with mango barbecue sauce
Filipino adobo chicken
Slow cooker green chile chicken
Pakistani "old clothes" beef curry (nihari)
Roasted shrimp po' boy sandwich with Green yogurt cole slaw and remoulade sauce
Other recipes that use these pantry ingredients:
Chinese chicken lettuce wraps, from Andrea Meyers
Hoisin barbecue sauce, from Smitten Kitchen
Hoisin honey glazed chicken with sesame mashed potatoes, from cbsop.com
Asian glazed grilled salmon with broccoli slaw, from There's always time to cook...
General Tso's slow-cooker chicken tacos with broccoli slaw, from Chick in the Kitchen