Subj : Crockpot N.Y. Times - 59
To   : All
From : Dave Drum
Date : Wed Apr 03 2024 05:09 pm

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 Boned, skinned chicken
           - thighs
      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    Heaping cups shredded green
           - cabbage
    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 quart slow cooker, combine the chicken, oil,
  1 teaspoon red-pepper flakes, 1 teaspoon garlic powder,
  the onion powder, sweet paprika and smoked paprikas.
  Season with 1 1/2 teaspoons 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 teaspoon red-pepper flakes and 1/2 teaspoon
  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.
  
  By: Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... To a nutitionist a bran muffin and decaf coffee is a power breakfast.
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