Incredibly easy Korean BBQ Shredded Chicken Sandwiches are topped with a zesty and crisp Kimchi Slaw. Chicken is slow cooked in a sweet and savory Korean inspired sauce that will knock your socks off. These sandwiches are packed with flavor and bonus – they require minimal effort! Making it perfect for any night of the week!
Can I get an HALLELUJAH! for slow cookers?! After a long day it can be rough getting dinner on the table. Thankfully, with just a few minutes of prep and dumping some ingredients into a crock pot cooking becomes effortless! There’s nothing like the end of a tiring day and enjoying a tasty home-cooked meal that basically cooks itself. It’s really the most hands off form of cooking, yet thanks to how low and slow the cooking process is, the results are insanely delicious. These Slow Cooker Korean BBQ Chicken Sandwiches are not only a fun and super tasty way to change up a familiar classic, they’re no fuss and come together in no time – yes. please.
How to Store, Freeze and Reheat the Slow Cooked Chicken:
I’m a diehard for cook once, eat twice types of cooking. Heck it’ even more like cook once, eat ten times. Multiple batch cooking makes life so much easier when plans change or you just don’t have the time or energy to fuss around in the kitchen. This recipe freezes so well and can be used in so many different ways. Quadruple the batch of slow cooked chicken and put it away for the next time you need a super easy, reheat and eat, home-cooked meal. Here’s how:
- To Store: Put any chicken leftovers in a sealable container and store in the fridge for 3 to 4 days.
- To Freeze: Once the chicken has cooled off, place the shredded chicken along with it’s sauce in freezer safe containers or bags. Store it in the freezer for up to 3 months. Allow the chicken to thaw in the fridge before using or reheating.
- To Reheat: Place the chicken along with the sauce either in a slow cooker and allow to cook for several hours or simply reheat in the microwave or on the stovetop.
More Ways to Enjoy Slow Cooker Korean BBQ Chicken:
- Tacos: Use it as a filling for tacos.
- Quesadillas: Place it between two tortillas with some melty cheese for a fun flavor twist.
- Lettuce wraps: Wrap it up in lettuce leaves with some rice and top with kimchi slaw.
- Bibimbap Bowls: Serve over a yummy bowl of rice, sauteed veggies and kimchi.
- Nachos: Change up a familiar comfort food with a Korean flavor spin..
- Pizza: Use it as a topping on a pizza. So. good.
If you make these Slow Cooker Korean BBQ Chicken Sandwiches with Kimchi Slaw make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Slow Cooker Korean BBQ Chicken Sandwiches with Kimchi Slaw
- Prep Time: 15 Minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 15 minutes
- Yield: 4 to 5 Sandwiches 1x
- Category: Main
- Method: Slow Cooker
Description
These incredibly easy, no-fuss Korean BBQ Shredded Chicken Sandwiches are topped with a zesty and crisp Kimchi Slaw. They require minimal effort! Making it perfect for any night of the week!
Ingredients
For the Korean BBQ Chicken:
1 small onion, thinly sliced into half moons
1/4 c. coconut aminos
1/4 c. honey
2 Tbsp. toasted sesame oil
1 1/2 Tbsp. gochujang (Korean chili paste)
2 tsp. grated fresh ginger
2 cloves garlic, minced
1.25 lbs. boneless skinless chicken breast
For the Kimchi Slaw:
1 1/2 Tbsp. coconut aminos
1 Tbsp. brown rice vinegar
2 tsp. canola oil
1 tsp. toasted sesame oil
1/2 tsp. honey
1 1/2 Tbsp. sesame seeds
2 c. shredded cabbage
3/4 c. kimchi
1 carrot, shredded
1/4 c. chopped cilantro
For Serving:
4 hamburger buns
Instructions
- Add the onions, coconut aminos, honey, sesame oil, gochujang, ginger and garlic to a slow cooker and give a few stirs to combine. Add the chicken breasts and turn the breasts to coat. Cook on low for 6 to 7 hours or on high for 4 hours.
- Once done, shred the chicken, place back in the slow cooker and stir with the sauce. Serve immediately or keep set slow cooker to warm to serve later.
- To make the Kimchi Slaw, in a medium bowl whisk together the coconut aminos, brown rice vinegar, canola oil, sesame oil, honey and sesame seeds. Add in the shredded cabbage, kimchi, carrot and cilantro and toss to coat.
- Serve shredded chicken with buns and the slaw. Enjoy!
Keywords: slow cooker, crock pot, pulled chicken, korean bbq, chicken sandwiches, slow cooker pulled chicken sandwiches, gochujang, kimchi, kimchi cabbage slaw, korean sandwich, easy meal,
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