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.
Recipe courtesy of Food Network Kitchen
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Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches
Total:
7 hr
(plus freezing and overnight defrosting)
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
7 hr
(plus freezing and overnight defrosting)
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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.

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

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