Crockpot Pulled Chinese Sesame Seed Chicken Sliders with Asian Sweet Pepper Slaw
Prep time: 
Cook time: 
Total time: 
Yield: about 8 to 10 loaded sliders
Inspired by Susie of Eat Little, Eat Big[
Honey Sesame Chicken
  • 4 semi-frozen chicken breasts, cut in half , OR, about 1 to 1½ pounds skinless and/or boneless chicken thighs *
  • kosher salt and pepper
  • ½ cup honey
  • 2 tablespoons rice wine vinegar
  • ½ cup chicken stock or broth
  • 2 tablespoons soy sauce
  • 2½ tablespoons hoisin sauce (or just use tomato paste if you don't have any)
  • 3 cloves garlic finely minced
  • 2 teaspoons fresh, grated ginger
  • 1 teaspoon chile paste (more if you like a lot of heat)
  • 2 tablespoons cornstarch
  • 2 tablespoons chicken broth or stock
  • 1 tablespoon toasted sesame oil
  • Toasted sesame seeds, the amount depending on your preference
  • burger buns or slider buns
Pepper Slaw **
  • 1 small red bell pepper, seeded, ribs removed, sliced thin or shredded
  • 1 small yellow bell pepper, seeded, ribs removed, sliced thin or shredded
  • 1 small orange bell pepper, seeded, ribs removed, sliced thin or shredded
  • 2 carrots, peeled and shredded
  • About ¼ a small head red cabbage, shredded
  • 1 very small red onion or half a large red onion, sliced very thin or shredded
  • ¼ lb snow peas, blanched, each snow pea sliced in half vertically and horizontally. No worries about peas falling out - it just makes it better.
Dressing for Slaw
  • 5 tablespoons peanut oil
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon light soy sauce
  • 1 clove garlic, minced with kosher salt until it's a paste, LIKE THIS
  • 1 teaspoon freshly grated ginger
  • 1¾ teaspoons sugar
  • 1 teaspoon sesame oil
  • squeeze of lime juice
  • 2 tablespoons mayonnaise
  • freshly ground black or white pepper and kosher salt (to taste)
For the Chicken
  1. Season frozen chicken breasts with salt and pepper, and place in the crockpot.
  2. Mix all the sauce ingredients together except for the sesame oil, sesame seeds, cornstarch and 2 extra tablespoons of chicken stock. Pour over seasoned, frozen chicken in the crockpot.
  3. Cook on low for 6-8 hours or high 3-4 hours, until the chicken starts to fall apart. Remove chicken from sauce and shred with two forks. Set aside in a bowl.
  4. Pour sauce into a medium saucepan and bring to a simmer. Stir together the cornstarch and chicken stock until smooth, then pour into the simmering sauce. Cook until the sauce has thickened, whisking constantly - it should only take a few minutes.
  5. Remove from heat and stir in the sesame oil and toasted sesame seeds. Pour over shredded chicken and mix well. Season with more salt and pepper if needed.
For the Asian Slaw
  1. Combine all the shredded or sliced vegetables in a large bowl.
  2. In a clean jar with a lid, combine all the ingredients for the dressing and shake like crazy until uniform. Stir in the mayonnaise until combined. Pour over shredded vegetables and toss to combine.
  3. Cover bowl with plastic wrap and let the flavors blend in the fridge for a few hours. You can use it immediately, but it's much better after marinating for a few hours. SO, make this salad while the chicken is cooking.
Assemble Sliders
  1. Cut buns in half - toast if you like. Place a heaping spoonful of rainbow slaw on the bottom bun. Top that with a heaping spoonful of the pulled chicken. Pour some extra sauce over chicken and top with other half bun. Enjoy with plenty of napkins!
* Starting with semi-frozen chicken seems to help it shred better once cooked. Also, if your chicken breasts are kind of big, I would suggest doubling the sauce ingredients poured over the breasts in the crockpot. The cornstarch and 2 tablespoons of chicken stock for the thickening slurry remains the same, but add 2 tablespoons sesame oil instead of 1 when the sauce is thickened and done.
** If you want a really shredded slaw, use the shredding disk or very thin slicing disk in your food processor for all the veggies (stack the snowpeas to shred). I used a knife that needed to be sharpened so I couldn't slice the veggies as thin as I would have liked. It's much easier to pile a more shredded slaw on the sliders or sandwiches, and much easier to eat!
Recipe by parsley sage sweet at