A super easy slow cooker recipe for barbecue chicken sandwiches with a twist.
I think I’m out of the norm a little bit, because I think I use my slow cooker more in the summer months than I do in the winter months. It always seems like when the weather starts getting cooler, people talk about getting their slow cookers out. But me? I think it’s a lifesaver in the summer. There are 2 big reasons why:
1 – it doesn’t heat up the house. We all agree that we don’t want to turn the oven on when it’s scorching outside, right? Well, I don’t really like standing over a hot stove when it’s hot outside, either. So that leaves you with about 3 options. 1 – eat salad all summer. 2 – use the microwave. 3 – use the slow cooker.
I lied – 4 options. 4 – eat ice cream for dinner. (I kind of like that one, actually!!)
2 – summer days tend to be super busy. Things to do, people to see and all that jazz. So what better solution than to throw something in the slow cooker in the morning and not have to worry about slaving away for dinner?
So yeah, all of you that think slow cookers are just for winter? I think you need to re-think that.
In the last few years, I have tended to stay away from the recipes that call for a package of this and a jar of that, mostly because I don’t usually have them on hand and I’d rather cook from basic ingredients that I usually have. But this recipe sounded so good and so easy that I just had to try it out. And lucky me, I already had stir-fry sauce in the fridge, so all I had to buy was the stir-fry seasoning. But really, you could probably use seasonings that you have at home already and call it good.
This is one of those dump-it-and-forget-it meals, so it’s perfect for those busy days. And I loved that it was different than the normal barbecue chicken sandwiches. I loved the flavors going on in it, and the leftovers were just as good!
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- 2 lbs boneless, skinless chicken thighs
- 1 envelope (1 oz) stir-fry seasoning mix
- ½ cup ketchup
- ¼ cup stir-fry sauce
- 2½ cups coleslaw mix
- 10 hamburger buns
- Place the chicken in the bottom of a 4-quart slow cooker.
- In a small bowl, combine the stir-fry seasoning mix, ketchup and stir-fry sauce. Pour over the chicken.
- Cook until the chicken is tender and and cooked through, 6-7 hours on low.
- Shred the chicken in the slow cooker with 2 forks. Stir to mix the chicken into the sauce.
- Serve the chicken on the buns, topped with coleslaw mix.
recipe source: Betty Crocker More Slow Cooker Recipes
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