Ingredients
- CHICKEN
- 1/2 cup soy sauce
- 1/3 cup Sriracha hot chili sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced fresh garlic
- 1 1/2 teaspoons grated fresh ginger
- 8 pounds cut-up, bone-in chicken pieces
- PEANUT SAUCE
- 1 cup chunky peanut butter
- 1/2 cup low sodium soy sauce
- 1/4 cup sliced green onion
- 1/4 cup hot water
- 2 tablespoons sugar
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1/4 teaspoon dried crushed red pepper
- 1/4 teaspoon grated fresh ginger
- 1/4 teaspoon minced garlic
- WRAPS
- 1 package (14 oz.) shredded coleslaw mix
- 1/3 cup chopped cilantro
- 1/3 cup sliced green onion
- Tortillas
Directions
- In a small bowl, combine soy sauce, Sriracha sauce, rice vinegar, garlic and ginger.
- In slow cooker crock, layer chicken and sauce.
- Cover slow cooker and cook on HIGH for 4 to 5 hours or LOW for 8 hours.
- Remove chicken. Reserve sauce.
- Pull meat from bones and discard bones. Shred chicken and stir in enough reserved sauce to moisten.
- Make Peanut Sauce. In a small bowl, combine sauce ingredients. Stir until well blended.
- Make Wraps: In a large bowl, toss shredded coleslaw with cilantro and green onion. Place chicken mixture on a tortilla. Top with Peanut Sauce and coleslaw mixture. Roll up and serve.
Serves: 16
