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
Active:: 10 min

Yield:: 4 servings

Level:: Easy

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

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.

My Private Notes

Name: Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT7H0M0.000S
Yield: 4 servings
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