Subj : Crockpot N.Y. Times - 59
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 17:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Hot-Honey Chicken Sandwiches
Categories: Poultry, Breads, Chilies, Vegetables
     Yield: 4 servings

     2 lb Boned, skinned chicken
          - thighs
     1 tb Oil
     2 ts Red-pepper flakes; more to
          - taste
 1 1/2 ts Garlic powder
     1 ts Onion powder
     1 ts Ground sweet paprika
   1/4 ts Ground smoked paprika
          Salt & black pepper
   1/4 c  Honey
     2 ts Cider vinegar; more to
          - taste
     2    Heaping cups shredded green
          - cabbage
   1/4 c  Mayonnaise; more for the
          - buns
     3    Scallions; sliced
     1 tb Lemon juice
     4    Onion rolls
          Vinegary hot sauce; for
          - serving

 In a 6 to 8 quart slow cooker, combine the chicken, oil,
 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder,
 the onion powder, sweet paprika and smoked paprikas.
 Season with 1 1/2 teaspoons kosher salt and several
 generous grinds of black pepper. Stir well to combine
 all ingredients. Cover and cook on low until the chicken
 is very tender, 4 to 5 hours. (The chicken will keep
 well on warm for another 3 hours.)

 At any time before serving, combine the honey with the
 remaining 1 teaspoon red-pepper flakes and 1/2 teaspoon
 garlic powder in a liquid measuring cup or a small bowl.
 Cover and reserve at room temperature until the chicken
 is done.

 Using two forks, finely shred the chicken with its
 cooking liquid. Pour in the spiced honey and the cider
 vinegar and toss to coat. Taste; it may need a little
 more salt, to sharpen the flavor. Also add more
 red-pepper flakes and vinegar, if you like.

 In a medium bowl, combine the cabbage, mayonnaise,
 scallions and lemon juice; season the slaw to taste
 with salt and pepper.

 Toast the buns, then spread with mayonnaise and a few
 shakes of hot sauce. Mound the chicken on the bottom
 buns and top with the slaw.

 By: Sarah DiGregorio

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... To a nutitionist a bran muffin and decaf coffee is a power breakfast.
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