Slow Cooker Asian Pulled Chicken with Honeyed Walnut Coleslaw

CHICKEN

1. 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.

2. 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.

3. 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.

COLESLAW

1. Combine coleslaw, scallions, rice vinegar and sesame oil in large bowl. Toss well.

2. Store coleslaw in an airtight container in the refrigerator or distribute into individual serving containers and refrigerate.

HONEYED WALNUTS

1. Preheat oven to 350℉ and line a baking sheet with foil.

2. 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.

ASSEMBLY

1. 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.