Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 31 2025
Make Ahead And Freeze - Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches
Image From foodnetwork.com
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
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.