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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 165 mg, Fat 2, Fiber 2 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 15 g, TransFat 0 g
ASIAN PULLED PORK SANDWICHES
My Asian pulled pork is a happy flavor mashup of Vietnamese pho noodle soup and a banh mi sandwich. It's one seriously delicious slow-cooker dish. -Stacie Anderson, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 7h14m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Place roast in a 4- or 5-qt. slow cooker. Pour sauce mixture over top. Cook, covered, on low until pork is tender, 7-9 hours., Remove roast; cool slightly. Skim fat from cooking juices. Coarsely shred pork with 2 forks. Return pork to slow cooker; heat through. Using tongs, serve pork on rolls, adding toppings as desired. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.
Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 703mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein.
SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY
Here's what you need: chicken breasts, burger buns, ketchup, apple cider vinegar, dark brown sugar, salt, pepper, paprika, cayenne powder, garlic powder, worcestershire sauce, mayonnaise, apple cider vinegar, sugar, salt, pepper, green cabbage, red cabbage, shredded carrot
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the chicken breasts in the bottom of the slow cooker.
- Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
- Cover, and cook on high for 3 hours or on low for 6 hours.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
- Shred the chicken breasts with 2 forks in the slow cooker.
- Serve on a burger bun with slaw.
- Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 88 grams, Fat 30 grams, Fiber 6 grams, Protein 44 grams, Sugar 34 grams
CROCKPOT SHREDDED CHICKEN
This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make shredded chicken in the slow cooker including tips, tricks and shredded chicken recipes.
Provided by Ashley Fehr
Categories Main Course
Time 6h5m
Number Of Ingredients 5
Steps:
- Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
- Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
- Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in).
- Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.
Nutrition Facts : Calories 67 kcal, Protein 12 g, Fat 1 g, Cholesterol 36 mg, Sodium 288 mg, ServingSize 1 serving
SLOW COOKER ASIAN PULLED CHICKEN SANDWICHES
Provided by Sarah Fennel
Number Of Ingredients 16
Steps:
- In a slow cooker, mix all ingredients together, adding the chicken last. Cover and cook on low heat for 6 hours. After 3 or 4 hours, remove chicken from slow cooker and shred into pieces, either with two forks, or using this super easy method: place chicken into stand mixer with whisk attachment and turn on low speed. Chicken will shred within 20 seconds! It's brilliant.
- Anyways. Place chicken back into slow cooker and continue to cook for another two hours. Chicken is done when it's soft to the touch and not chewy at all.
- To make the cilantro cabbage slaw, combine all ingredients in a large bowl and toss to combine. Can eat immediately, or place in a jar to pickle for up to a day (after that, the purple of the cabbage will release it's color).
- To assemble the sandwiches, toast your favorite burger bun, then top it with the asian pulled chicken, cabbage slaw, and slices of jalapeños (optional)
Slow Cooker Chicken Banh Mi Vietnamese Sandwiches are easy to make in the slow cooker, healthy, loaded with fresh veggies, full of flavor and Weight Watchers friendly. This banh mi chicken recipe is a great way to get your banh mi sandwich fix!
Provided by Terri Gilson
Categories dinner lunch supper
Time 6h30m
Number Of Ingredients 22
Steps:
- Spray bowl of slow cooker with non-stick cooking spray and place chicken breast on the bottom. Add onions, ginger, garlic and lemongrass.
- In a separate bowl, whisk together 2 tbsp agave, 3/4 cup rice vinegar, 1/2 soy sauce, 1/3 cup fish sauce to bowl and stir. Pour mixture over chicken.
- Cook on low for 6 hours (or high for 3 hours) or until chicken is cooked through (there is no longer any pink)
- After 6 hours, remove and shred chicken breast. **The easiest way is to do this is with an electric hand mixer or in your kitchen aid mixer (See video in NOTES)*
- Add 1/2 cup of liquid from the slow cooker back into the shredded chicken and mix together.
Nutrition Facts : ServingSize 1 sub, Calories 399 kcal, Carbohydrate 51 g, Protein 29 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 63 mg, Sodium 2628 mg, Fiber 3 g, Sugar 15 g
SLOW COOKER SHREDDED CHICKEN
Shredded chicken is good on salads or in sandwiches or can be used in many other recipes. This recipe has no added salt and lends itself to Mexican, Italian, or American dishes.
Provided by stormrunner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Slow Cooker Chicken Breast
Time 5h15m
Yield 6
Number Of Ingredients 4
Steps:
- Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
- Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Pull out each piece of chicken and shred in a large bowl with 2 forks.
- When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.
Nutrition Facts : Calories 197.1 calories, Carbohydrate 2 g, Cholesterol 97 mg, Fat 4.1 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 1.2 g, Sodium 86 mg, Sugar 0.6 g
SLOW COOKER BBQ PULLED CHICKEN
A simple recipe, this slow cooker pulled BBQ chicken is a family favorite for summer dinners on the deck or melt in your mouth pulled chicken sandwiches any time of year!
Provided by Stephanie Keeping
Categories Main Course
Time 7h10m
Number Of Ingredients 10
Steps:
- Place chicken breasts in the slow cooker. Turn the heat to low.
- In a separate bowl, combine Sweet Baby Ray's Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
- Pour the barbecue sauce mixture into the slow cooker with the chicken breasts. Use a spoon to stir and coat all the chicken with the barbecue sauce mixture.
- Cover and cook on low for 6 to 7 hours, or high for 3 to 4 hours.
- When the chicken is tender and pulls apart easily with a fork, it is ready to be shredded.
- Using two forks, shred chicken while still in the slow cooker. Mix the chicken and barbecue sauce together until well coated.
- Serve on buttered and toasted hamburger buns.
Nutrition Facts : Calories 186 kcal, Carbohydrate 13 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 138 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
OHIO SHREDDED CHICKEN SANDWICHES
The best Ohio Shredded Chicken Sandwiches! Popular in the midwest, these creamy chicken & stuffing sandwiches are made in the slow cooker.
Provided by Julie Clark
Categories Main Dish
Number Of Ingredients 4
Steps:
- Place the chicken breasts in the slow cooker.
- Pour the condensed soup overtop.
- Cover and cook on low for 3-4 hours or until the chicken is shreddable.
- Shred the chicken, then add the stuffing mix.
- Mix well, cover and cook for 15-20 minutes or until the bread crumbs are moistened.
- If you'd like the mixture thinner, add a little bit of chicken broth until it is the consistency you'd like.
- Serve on hamburger buns.
Nutrition Facts : Calories 274 kcal, Carbohydrate 17 g, Protein 32 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 815 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SLOW-COOKER SHREDDED CHICKEN
This simple recipe takes only a few minutes to get into the pot, cooks while you go about your day and will reward you with meals all week. Use the shredded chicken as is or in one of the flavorful variations below. Either way, it's great for salads, sandwiches, pastas, quesadillas, tacos, soups or as a pizza or flatbread topping.
Provided by Food Network Kitchen
Categories main-dish
Time 6h10m
Yield about 6 cups shredded chicken
Number Of Ingredients 8
Steps:
- Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
- Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
- Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
- Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
- Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.
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5/5 (21)Total Time 8 hrs 5 minsCategory Slow CookerCalories 440 per serving
- Place all ingredients except the oil in a pot in which the chicken fits quite snugly but not tightly (you don't want the sides of the chicken pressed up tightly against the wall of the pot).
- This freezes really well, before or after browning the chicken. Just divide into freezer bags, label then freeze. If you froze it before browning the chicken, then brown it after thawing.
SLOW COOKER HOISIN SHREDDED CHICKEN SANDWICH RECIPE WITH ...
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- Cut each chicken breast half in half lengthwise. Season with salt and pepper. Place the chicken in the slow cooker (crockpot).
- In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and jalapeno pepper. Set aside.
CROCKPOT BBQ CHICKEN - BEST SLOW COOKER PULLED CHICKEN!
From natashaskitchen.com
4.9/5 (280)Total Time 4 hrs 5 minsCategory EasyCalories 317 per serving
- Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
- Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.
SLOW COOKER ASIAN PULLED CHICKEN NACHOS - THE FOODIE PHYSICIAN
From thefoodiephysician.com
5/5 (4)Total Time 2 hrs 10 minsCategory AppetizerCalories 283 per serving
- Place the tomato sauce, tomato paste, soy sauce, vinegar, honey, scallions, garlic, ginger and red chili flakes in the bowl of a slow cooker and stir to combine. Add the chicken and cover with the sauce. Cook on low for 6 hours or high for 2 hours.
- Mix the cornstarch and water in a small bowl and add the mixture to the sauce in the rice cooker. Cook on high for 5-10 minutes until the sauce thickens. Reserve about ¼ cup of the sauce in a bowl to drizzle on top of the nachos. Add the shredded chicken to the remaining sauce in the slow cooker.
- To make the pickled cucumbers, mix the vinegar and honey together in a shallow bowl. Add the cucumber slices and let sit for 10-15 minutes.
SLOW COOKER KOREAN PULLED CHICKEN - DESTINATION DELISH
From destinationdelish.com
5/5 (2)Servings 6
- Make the sauce: In a small bowl, mix together the sesame oil, honey, soy sauce, garlic and ginger. Pour the mixture over the chicken.
- Shred the chicken and return to the slow cooker to coat it in the cooking liquid. Before serving, sprinkle with chopped green onion and sesame seeds if desired.
SLOW COOKER BBQ PULLED CHICKEN SANDWICHES - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (2)Total Time 4 hrs 30 minsCategory Main CourseCalories 385 per serving
- Place chicken breasts in a single layer in the bottom of a large slow cooker. Add 2 cups water. Cover and cook on high 2 hours or on low 4 hours.
- Prepare the bbq sauce. Whisk together all sauce ingredients in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer then cover and cook 15 minutes. Cover and chill until ready to use.
- Prepare the slaw. Toss together all slaw ingredients in a large bowl, mixing well to coat evenly. Cover and chill until ready to serve.
- Minutes before serving, remove chicken breasts from slow cooker and place in a large bowl. Discard water from slow cooker and wipe out the slow cooker. Shred chicken with two forks OR place chicken in the bowl of a stand mixer fixed with a paddle attachment and churn on low speed for 2-3 minutes.
SLOW-COOKER BBQ PULLED CHICKEN - RECIPES, PARTY FOOD ...
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5/5 (3)Category Nut-Free, Barbeque, Dinner, Lunch
PULLED CHICKEN SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Calories 271 per servingServings 8
- Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
- Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.
- Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.
SLOW COOKER BBQ CHICKEN SANDWICH - BUTTER YOUR BISCUIT
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4.4/5 (154)Total Time 4 hrs 1 minCategory EntreesCalories 824 per serving
- Add sliced onions to slow cooker and place the chicken on top. Sprinkle the seasonings on the chicken. Pour bbq sauce over the chicken.
SLOW COOKER PULLED PORK BáNH Mì - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
4.8/5 (19)Total Time 8 hrs 30 minsCategory Lunch / DinnerCalories 632 per serving
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the rice vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
SHREDDED CHICKEN SANDWICH {SLOW COOKER} – WELLPLATED.COM
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5/5 (1)Total Time 3 hrsCategory Main CourseCalories 357 per serving
- To prepare the shredded chicken in the slow cooker: Arrange the breasts in a single layer in a 6-quart or larger slow cooker. Sprinkle with salt and pepper. Cover and cook on LOW for 1 1/2 to 2 hours, until the chicken reaches 165 degrees F on an instant read thermometer (if using breasts of a different size or to swap chicken thighs, see my post for Crock Pot Shredded Chicken for cooking times and tips). You also can cook and shred the chicken breasts in advance (see recipe notes for fast, easy methods).
- While the chicken cooks, melt the butter in a medium saucepan over medium heat. Sprinkle the flour over the top. Whisk to combine, then continue whisking and cooking until the flour turns golden brown and smells slightly nutty, at least one full minute. Make sure you completely cook the flour or it will have a raw taste in the final dish.
- Gradually add the milk and broth, whisking all the while to smooth out any lumps. Stir in the 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, Parmesan, poultry seasoning, Italian seasoning, and garlic powder. Continue cooking, stirring constantly, until the mixture thickens a bit more, about 3 to 5 minutes depending upon the size of your pan. Remove from the heat.
- Deeply toast the bread, either in your toaster, or for 8 to 10 minutes in a 350 degree F oven, turning it over once halfway through. It should be deep golden brown, dry, and just on the verge of being burned without crossing the line. Let cool.
SLOW COOKER SHREDDED CHICKEN BANH MI - CULINARY GINGER
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4.4/5 (7)Calories 500 per servingCategory Dinner Ideas
- For the slaw:Add the rice vinegar, water, salt and honey to a small saucepan and bring to a simmer. Turn off the heat. Wash a 3/4 liter (25 ounce) storage jar and lid in very hot soapy water and dry well. To the jar add the shredded carrots, spring onions and chili pepper. Add the vinegar liquid, cover and refrigerate until the chicken is cooked.
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