Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches

2012-12-17
  • Yield : 4 servings
  • Cook Time : 10m
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Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 1/2 cups ketchup
  • 1/4 cup cider vinegar
  • 2 tablespoons dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, grated
  • Kosher salt and freshly ground black pepper
  • 4 hamburger buns
  • Coleslaw, bread & butter pickles and potato chips, for serving

Method

Step 1

Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.

Step 2

Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.

Step 3

Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips. 

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