MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Hot-Honey Chicken Sandwiches
Categories: Poultry, Chilies, Herbs, Breads, Greens
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 and black pepper
1/4 c Honey
2 ts Cider vinegar; more to
- taste
2 c (heaping) shredded green
- cabbage
1/4 c Mayonnaise; more for the
- buns
3 Scallions; sliced
1 tb Lemon juice
4 Rolls or buns (preferably
- 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
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