Slow Cooker Asian Chicken Wraps

Slow Cooker Asian Chicken Wraps
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • CHICKEN
  • 1/2 cup soy sauce               
  • 1/3 cup Sriracha hot chili sauce       
  • 3 tablespoons rice vinegar               
  • 1 tablespoon minced fresh garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 8 pounds cut-up, bone-in chicken pieces 
  •   
  • PEANUT SAUCE
  • 1 cup chunky peanut butter
  • 1/2 cup 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 crushed red pepper
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon minced garlic
  • WRAPS
  • 1 package (14 oz.) shredded coleslaw mix
  • 1/3 cup chopped cilantro
  • 1/3 cup sliced green onion
  • Tortillas

Directions

  1. In a small bowl, combine soy sauce, Sriracha sauce, rice vinegar, garlic and ginger.
  2. In slow cooker crock, layer chicken and sauce.
  3. Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 8 hours.
  4. Remove chicken. Reserve sauce.
  5. Pull meat from bones and discard bones. Shred chicken and stir in enough reserved sauce to moisten.
  6. Make Peanut Sauce. In a small bowl, combine sauce ingredients. Stir until well blended.
  7. Make Wraps: In a large bowl, toss shredded coleslaw with cilantro and green onion. Place chicken mixture on a tortilla. Top with Peanut Sauce and coleslaw mixture. Roll up and serve.

Serves: 16

Test Kitchen Tip: Let chicken cool 10 to 15 minutes before shredding. After shredding, serve immediately or cover and refrigerate. Serve cold chicken topped with coleslaw mixture and Peanut Sauce in rice paper wrappers.

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