Bbq Chicken Sandwiches Crock Pot Food

SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES

Slow-Cooker Freezer-Pack BBQ Chicken Sandwiches image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 7h

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

SWEET BABY RAY'S CROCK POT BARBECUE CHICKEN

Sweet Baby Ray's Crock Pot Barbecue Chicken image

I found this on a blog called "Stick a Fork In It" and I am posting for safekeeping. It sounds delightfully easy and delicious. Mix it up, throw it in a crock pot and in four to six hours, you have a meal that the whole family will love!

Provided by PSU Lioness

Categories Chicken Breast

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 pieces boneless skinless chicken breasts (thawed to avoid food borne illness)
1 (18 ounce) bottle barbecue sauce (Sweet Baby Ray's)
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/2-1 teaspoon garlic powder

Steps:

Mix all ingredients except chicken.
Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it).
Cook on low for 4-6 hours.

PULLED CHICKEN SANDWICHES (CROCK POT)

Pulled Chicken Sandwiches (Crock Pot) image

A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

Provided by justcallmetoni

Categories Lunch/Snacks

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onions or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt

Steps:

Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
Trim the chicken breasts and place on top of the bed of onions.
Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
When the chicken is falling apart tender, take two forks and shred the chicken.
Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Nutrition Facts : Calories 207.4, Fat 2.7, SaturatedFat 0.6, Cholesterol 56.6, Sodium 862.2, Carbohydrate 26.3, Fiber 0.9, Sugar 20.5, Protein 20.5