These bite sized sliders make for a deliciously filling lunch. Simply pile on flavorful shredded chicken and a spoonful of the crunchy walnut coleslaw for delicious, hearty sliders.
1.5 pounds skinless boneless chicken breasts
1 teaspoon reduced-sodium soy sauce
1 teaspoon hoisin sauce
1 tablespoon seasoned rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon garlic powder
2 teaspoons freshly grated ginger
2 teaspoons Sriracha
1 (14 ounce) package coleslaw
1 bunch scallions, trimmed and thinly sliced
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
3/4 cup California walnuts
1 teaspoon honey
8 whole wheat burger buns
Place chicken in slow cooker. Combine soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic power, ginger and sriracha in medium bowl. Whisk to combine. Pour over chicken.
Cover and cook chicken on HIGH for 4 hours, until chicken is cooked through and the internal temperature of the chicken reaches 165 degrees℉ as measured with a meat thermometer, in the thickest part of the breasts.
Using two forks, shred the chicken. Do this in the slow cooker so the chicken remains in the cooking liquid. Keep covered on WARM until ready to serve. Store pulled chicken in an airtight container in the refrigerator or distribute into individual serving containers and refrigerate.
Combine coleslaw, scallions, rice vinegar and sesame oil in large bowl. Toss well.
Store coleslaw in an airtight container in the refrigerator or distribute into individual serving containers and refrigerate.
Preheat oven to 350℉ and line a baking sheet with foil.
Place walnuts onto baking sheet and drizzle with honey. Toss to combine. Make sure walnuts are in a single layer. Bake walnuts for 8 minutes then remove walnuts from oven and let cool. Chop walnuts roughly. Store walnuts in an airtight container in the refrigerator.
Top the whole wheat bottom buns with pulled chicken. Top chicken with coleslaw and honeyed walnuts, then top the sandwiches with the top bun. Alternatively, assemble pulled chicken sandwiches without coleslaw and serve coleslaw on the side topped with honeyed walnuts.
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