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BBQ Chicken Sandwiches

*10 Ing. or Fewer *Gluten-Free–Optional
Makes 8 servings
Prep. Time: 15 minutes Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
3 lbs. boneless, skinless chicken thighs
1 onion, chopped
½ cup brown sugar
½ cup apple cider vinegar
½ cup ketchup
1 tsp. ground mustard *make sure yours is gluten-free if you’re making this recipe gluten-free
1 tsp. cumin
1 Tbsp. chili powder
½ tsp. black pepper
Preparation Instructions:
“1. Place all ingredients into a gallon-sized freezer bag. Smoosh around to coat everything evenly.

  1. Remove as much air as possible and seal bag.
  2. Label the bag with the information below, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    BBQ CHICKEN SANDWICHES
    Makes 8 servings
    Cooking Time: 4 hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Serving:
    8 hamburger buns *replace with gluten-free buns if making this recipe gluten-free
    Instructions:
  3. Thaw bag completely for 24–48 hours or more.
  4. Grease interior of slow-cooker crock.
  5. Empty contents of freezer bag into the crock, spreading out evenly.
  6. Cover. Cook on Low 4 hours, or until instant-read meat thermometer registers 160°F when stuck in the center of thighs.
  7. Lift the cooked chicken out of crock and shred with 2 forks.
  8. Stir shredded meat back into the sauce in the crock.
  9. Serve on hamburger buns.

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