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Asian Chicken Wraps for 7-8 Qt. Slow Cooker

Asian Chicken Wraps for 7-8 Qt. Slow Cooker

Course: Sandwiches, Main Course

Products: Slow Cookers

Ingredients:

  • 10 lbs cut-up bone-in, skinless chicken pieces       
  • 2/3 cup soy sauce                   
  • 1/2 cup Sriracha hot chili sauce
  • 1/4 cup rice vinegar                  
  • 4 teaspoons minced fresh garlic
  • 2 teaspoons grated fresh ginger
  • 1 pkg. (14 oz.) already shredded cole slaw mix
  • 1/2 cup chopped cilantro
  • 1/2 cup sliced green onion
  • tortillas

PEANUT SAUCE:
  • 1 cup chunky peanut butter
  • 1/2 low sodium soy sauce
  • 1/4 cup sliced green onion
  • 1/4 cup hot water
  • 2 Tablespoons sugar
  • 1 Tablespoon lime juice
  • 1 Tablespoon rice vinegar
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon grated ginger
  • 1/4 teaspoon minced garlic

Directions:

  1. Rinse chicken in cold water. Set aside.
  2. Combine remaining ingredients. Layer chicken and sauce in crock. Cover and cook on LOW 8 hours or HIGH 4 to 5 hours. Remove chicken. Reserve sauce.
  3. Pull meat from bones and discard bones. Shred chicken and stir in enough reserved sauce to moisten.
  4. Toss shredded cole slaw with cilantro and green onion in large bowl.
  5. Stir peanut butter, soy sauce, green onion, hot water, sugar, lime juice, rice vinegar, dried red pepper flakes, ginger and garlic in small bowl until well blended.
  6. Place chicken on a tortilla; top with cole slaw mixture and Peanut Sauce. Roll up and enjoy!


Serves: 20

TEST KITCHENTIP: Let chicken cool 10 to 15 minutes before shredding. After shredding, serve immediately or cover and refrigerate. Serve cold chicken topped with cole slaw mixture and Peanut Sauce in Rice Paper Wrappers.

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

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