Asian Chicken Sandwiches
  • 1 cup Musselman’s Apple Butter
  • ¼ small onion, minced
  • 2 tablespoons soy sauce
  • 2 garlic cloves, smashed
  • 1 tablespoon honey
  • ½ teaspoon five spice seasoning
  • 1 pound boneless, skinless chicken breasts
  • 4 hamburger buns or 8 slider rolls
  • shredded cabbage, chopped green onion, and pickled jalapeno for serving, if desired
  1. Combine ingredients, through the five-spice seasoning, in your slow cooker. Mix well, and place chicken breasts on top, turning to coat.
  2. Cover and cook on high for 4 hours. Shred the chicken with a fork or a large wooden spoon, stirring to evenly coat the chicken with the sauce. Turn your low cooker to warm and let the shredded chicken stand for 15 minutes to absorb the sauce.
  3. Serve the chicken on rolls or buns, and top with shredded cabbage, green onions and/or pickled jalapenos.
recipe from Musselman's
Nutrition Information
Serving size: serves 4
Recipe by Kitchen Meets Girl at