Week Two: Asian Chicken Sliders

Week two:  Asian Chicken Sliders with Slaw

Asian Chicken Sliders

• 1 cup Musselman’s Apple Butter
• 1/4 small Onion, minced
• 2 Tablespoons low sodium Soy Sauce
• 2 Garlic Cloves, smashed
• 1 Tablespoon Honey
• 1/2 teaspoon Five Spice Seasoning
• 1 pound boneless, skinless Chicken Breasts
• 8 Slider Rolls, or ciabatta
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• 1. Combine first six ingredients (through the five-spice seasoning) in your slow cooker.  Mix well. Add the chicken breasts, turning so they are coated with the sauce.
• 2. Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
• 3. Serve the pulled chicken on rolls. Top with Asian Slaw

Asian Slaw

1 bunch (6 large) scallions, trimmed and thinly sliced

1/2 head green cabbage, shredded

1/2 red cabbage, shredded

2 carrots, peeled and shredded

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup vegetable oil

2 tablespoons grated fresh ginger (from about a 1-inch piece)

2 tablespoons white vinegar

2 tablespoons dark brown sugar

2 teaspoons Asian sesame oil

2 teaspoons sesame seeds, optional

1 teaspoon salt

20 grinds black pepper

. Toss  both kinds of cabbage, the carrots and scallions together in a large bowl until 

everything is thoroughly mixed. You can make the slaw up to this point up to a day in 

advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to 

room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the 

vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.