Food Network Kitchen's Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches, as seen on Food Network.
Recipe courtesy of Food Network Kitchen

Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches

Getting reviews...
  • Level: Easy
  • Total: 7 hr (plus freezing and overnight defrosting)
  • Active: 10 min
  • Yield: 4 servings
Chicken thighs are the ideal slow-cooker meat because they emerge tender and juicy, even after hours of cooking. The sauce is a guaranteed kid-pleaser: Rich, sweet and low on spice and tang. Make a couple of batches to keep in the freezer for busy weeks when you know you'll have limited time for meal prep.



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