Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches

Drescription

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.

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

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.