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