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Honey Lime Shredded Chicken Sandwiches Recipe

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4.1 from 12 reviews

These Honey Lime Shredded Chicken Sandwiches feature tender, slow-cooked chicken breast simmered in a zesty honey lime sauce, topped with a fresh and crunchy cabbage slaw. The combination of sweet, tangy, and savory flavors makes for a delightful and easy-to-prepare sandwich perfect for a casual lunch or dinner.

  • Total Time: 3 hours 45 minutes
  • Yield: 6 sandwiches

Ingredients

Honey Lime Shredded Chicken

  • ½ cup honey
  • ¼ cup chicken stock
  • 2 limes, juiced
  • 6 cloves garlic, minced
  • ½ teaspoon salt
  • 2 pounds boneless, skinless chicken breast

Slaw

  • 1 cup shredded cabbage
  • ½ cup shredded zucchini
  • ½ cup shredded carrots
  • ¼ cup torn cilantro leaves
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • ¼ teaspoon dijon mustard
  • ½ teaspoon sesame oil

Sandwiches

  • 6 buns

Instructions

  1. Prepare the honey lime sauce: In the bottom of a 4-6 quart slow cooker, whisk together the honey, chicken stock, lime juice, minced garlic, and salt until well combined.
  2. Add and coat the chicken: Place the boneless, skinless chicken breasts into the slow cooker and turn them to coat thoroughly with the honey lime sauce mixture.
  3. Slow cook the chicken: Cook on low heat for 3 to 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) ensuring it’s fully cooked and tender.
  4. Shred the chicken: Remove the chicken breasts from the slow cooker and transfer them to a bowl. Use two forks or an electric hand mixer to shred the chicken finely.
  5. Toss chicken with sauce: Mix the shredded chicken with the cooking liquid remaining in the slow cooker to keep the meat moist and flavorful.
  6. Make the slaw: In a large bowl, combine shredded cabbage, zucchini, carrots, and torn cilantro leaves. Shake together the white vinegar, olive oil, honey, Dijon mustard, and sesame oil to create a vinaigrette, then toss the slaw with this dressing until evenly coated.
  7. Assemble the sandwiches: Place about ½ cup of the honey lime shredded chicken on the bottom half of each bun, then top with a generous portion of the prepared slaw. Place the top bun and serve immediately for a fresh and delicious sandwich.

Notes

  • You can substitute chicken thighs for a juicier result, adjusting cooking time as needed.
  • The slaw can be made ahead and refrigerated for up to 1 day for convenience.
  • For a spicier kick, add a pinch of red pepper flakes to the honey lime sauce before cooking.
  • Leftover shredded chicken can be stored in the refrigerator for up to 3 days.
  • Serve with pickles or avocado slices for extra flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://iamstarved.com/honey-lime-shredded-chicken-sandwiches-recipe/