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 Chicken thighs; boned,
- skinned
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 c Green cabbage; shredded,
- heaping
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 qt slow cooker, combine the chicken, oil, 1 ts
red-pepper flakes, 1 ts garlic powder, the onion powder, sweet
paprika, and smoked paprikas. Season with 1-1/2 ts 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 ts red-pepper flakes and 1/2 ts 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.
Recipe by Sarah DiGregorio
RECIPE FROM:
https://cooking.nytimes.com
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