Description
Sweet, spicy, and tangy, these slow cooker sliders are perfect for a casual get-together or a fun weeknight meal. Gluten-free adaptable!
Ingredients
Units
Scale
- 2 lbs (907 g) boneless, skinless chicken breasts and/or thighs
- 0.25 cups (59 ml) gochujang
- 0.25 cups (59 ml) soy sauce
- 1 small red onion, grated
- 4 cloves garlic, grated
- 1" piece of ginger, peeled and grated
- 3 tbsp mirin
- 3 tbsp brown sugar
- 1 tsp sesame oil
- 0.25 tsp pepper
- 1 tsp arrowroot powder or cornstarch
- 0.25 cups (59 ml) water
- Slider buns and/or Bibb lettuce
- Kimchi
- Avocado, thinly sliced
- Lightly pickled bean sprouts (recipe below)
- Gochujang Aioli (recipe below)
- 1 bunch scallions, chopped
- Sesame seeds
- 1 cups (237 ml) bean sprouts
- 3 tbsp rice vinegar
- 0.5 cups (118 ml) warm water
- 0.5 tbsp sugar
- 0.5 tsp Kosher salt
- 0.33 cups (79 ml) sour cream
- 0.25 cups (59 ml) mayonnaise
- 1.5 tbsp gochujang
- 1 clove garlic, grated with microzester
- 0.25 tsp salt
- Pinch of garlic powder
- Pinch of onion powder
Instructions
- Spray the inside of your slow cooker bowl with nonstick cooking spray.
- Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in the slow cooker bowl until fully combined.
- Add chicken and stir to evenly coat.
- Cover slow cooker and cook on low for about 4 hours, or until the chicken is fully cooked.
- Remove chicken to a large bowl and shred using two forks.
- Meanwhile, fully combine arrowroot powder/cornstarch with water in a small bowl.
- Pour the mixture into the sauce in the slow cooker, stirring to incorporate.
- Add the shredded chicken back into the slow cooker and stir into the sauce.
- Cook for 10-15 more minutes.
- Place a bit of chicken on each bun or lettuce wrap, topping with kimchi, avocado, lightly pickled bean sprouts, gochujang aioli, scallions, and sesame seeds.
- Devour immediately.
- For the Lightly Pickled Bean Sprouts:
- Combine vinegar, warm water, sugar, and salt in a small bowl until dissolved.
- Pour over bean sprouts and let sit at room temperature for 30 minutes.
- For the Gochujang Aioli:
- Combine all ingredients in a small bowl until fully incorporated.
- Can be made ahead and refrigerated.
Notes
- For a richer flavor, marinate the chicken in the sauce for at least 30 minutes before slow cooking.
- If you don’t have arrowroot powder, cornstarch works as a substitute to thicken the sauce.
- Leftover pulled chicken can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 265 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Korean
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 15
- Sodium: 800
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 80