MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Hot-Honey Chicken Sandwiches
 Categories: Poultry, Breads, Chilies, Vegetables
      Yield: 4 servings

      2 lb Chicken thighs; boned,
           - skinned
      1 tb Oil
      2 ts Red-pepper flakes; more to
           - taste
  1 1/2 ts Garlic powder
      1 ts Onion powder
      1 ts Ground sweet paprika
    1/4 ts Ground smoked paprika
           Salt & black pepper
    1/4 c  Honey
      2 ts Cider vinegar; more to
           - taste
      2 c  Green cabbage; shredded,
           - heaping
    1/4 c  Mayonnaise; more for the
           - buns
      3    Scallions; sliced
      1 tb Lemon juice
      4    Onion rolls
           Vinegary hot sauce; for
           - serving

  In a 6 to 8 qt slow cooker, combine the chicken, oil, 1 ts
  red-pepper flakes, 1 ts garlic powder, the onion powder, sweet
  paprika, and smoked paprikas.  Season with 1-1/2 ts kosher salt and
  several generous grinds of black pepper. Stir well to combine all
  ingredients. Cover and cook on low until the chicken is very
  tender, 4 to 5 hours. (The chicken will keep well on warm for
  another 3 hours.)

  At any time before serving, combine the honey with the remaining
  1 ts red-pepper flakes and 1/2 ts garlic powder in a liquid
  measuring cup or a small bowl. Cover and reserve at room
  temperature until the chicken is done.

  Using two forks, finely shred the chicken with its cooking liquid.
  Pour in the spiced honey and the cider vinegar and toss to coat.
  Taste; it may need a little more salt, to sharpen the flavor. Also
  add more red-pepper flakes and vinegar, if you like.

  In a medium bowl, combine the cabbage, mayonnaise, scallions, and
  lemon juice; season the slaw to taste with salt and pepper.

  Toast the buns, then spread with mayonnaise and a few shakes of hot
  sauce. Mound the chicken on the bottom buns and top with the slaw.

  Recipe by Sarah DiGregorio

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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