Hoisin-Ginger Pulled Chicken Sliders Slow Cooker Recipe

You can never have too many of these delicious pulled chicken mini-sandwiches. Filled with richly seasoned, totally tender chicken, they’re sure to hit a home run!

Prep Time
< 15 minutes
Cook Time
3+ hours
4
Ingredients:

    Pulled Chicken:

    • ½ cup chicken stock
    • ⅓ cup plus 2 tablespoons hoisin sauce
    • 3 tablespoons ketchup
    • 2 tablespoons honey
    • 1 tablespoon soy sauce
    • 3 cloves garlic, finely chopped
    • 1 tablespoon plus 1 teaspoon Sriracha sauce or chili garlic paste
    • 1 tablespoon plus 1 teaspoon grated peeled fresh ginger root
    • 2 teaspoons toasted sesame oil
    • 3 pounds boneless skinless chicken thighs (about 12 thighs)

    Coleslaw:

    • 3 tablespoons rice vinegar
    • 1 tablespoon plus 1 teaspoon sugar
    • 2 teaspoons Sriracha sauce
    • 1 teaspoon toasted sesame oil
    • 4 cups (14 ounces) coleslaw mix
    • 8 burger buns
Instructions:
  1. Combine the chicken stock, ⅓ cup hoisin sauce, ketchup, soy sauce, honey, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the ginger root and sesame oil.
  2. Use a whisk to mix well.
  3. Add chicken, and toss to coat.
  4. Cover and cook on HIGH for 3 to 4 hours, until chicken is cooked through.
  5. With 30 minutes remaining, make the coleslaw.
  6. In a large bowl, mix rice vinegar, sugar, 2 teaspoons sriracha and 1 teaspoon sesame oil.
  7. Use a whisk to mix well.
  8. Add coleslaw mix to bowl, and toss to coat.
  9. Cover and refrigerate for the remaining 30 minutes of cook time, tossing occasionally.
  10. Remove chicken and use a fork to shred.
  11. Return to slow cooker, mix to coat, and add 2 tablespoons hoisin sauce.
  12. Cook for another 20 minutes on LOW.
  13. To serve, top buns with pulled chicken, and coleslaw.
Appetizers
American
Chicken