SLOW COOKER ASIAN BBQ CHICKEN SAMMIES
1 1/2 pounds chicken breast (boneless, skinless)
1 package hamburger potato rolls (split)
ASIAN BBQ SAUCE
1 cup tomato paste
1 cup rice wine vinegar
1 cup light brown sugar
1/2 cup soy sauce
1 cup hoisin sauce
1 orange (juice and zest)
3 cloves garlic (chopped)
1 teaspoon chili flakes
kosher salt and freshly ground black pepper (to taste)
1 head Napa cabbage (core removed and thinly sliced)
1/4 cup sliced, pickled ginger
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons sesame seeds (lightly toasted)
In a slow cooker, add chicken, tomato paste, vinegar, brown sugar, soy sauce, hoisin sauce, orange juice and zest, garlic, chili flakes, salt and pepper. Cover and cook on low for 5 hours.
Meanwhile, make the slaw. In a large bowl, combine the Napa cabbage, pickled ginger, vinegar, sesame oil and sesame seeds.
Remove chicken to a cutting board. Using 2 forks, shred the chicken and return to the slow cooker. Stir to coat chicken in the sauce.
To assemble, top roll with some pulled chicken and top with slaw.