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

Scale

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,