Slow Cooker Hawaiian-Cola Pulled Chicken Sandwich

Directions

1. Wash hands with soap and running water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. In 5- to 6-quart slow cooker, whisk Coca-Cola, garlic, jalapeño, pineapple with its juice, ketchup, soy sauce, vinegar, sriracha and ginger; add chicken and onion. Wash hands after handling raw chicken.

4. Cover and cook on high 4 hours or low 8 hours or until chicken reaches an internal temperature of 165 degrees Fahrenheit and shreds easily.

5. Transfer chicken to large bowl; shred with 2 forks. Transfer shredded chicken back to slow cooker and stir to combine; cover and keep warm for serving. Makes about 5 cups.

6. In medium bowl, toss cabbage, mayonnaise, cilantro and salt. Makes about 3 cups.

7. Serve chicken mixture in buns topped with cabbage mixture.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!