Slow-Cooker Teriyaki Barbecued Chicken Sandwiches

Name: Slow-Cooker Teriyaki Barbecued Chicken Sandwiches
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 10
Cuisine: Japanese, Asian
Ingredients: 591 milliliters coleslaw mix; 59 milliliters stir-fry sauce; 118 milliliters ketchup; 28 grams envelope stir-fry seasoning mix; 1 kilograms packages each) boneless, skinless chicken thighs (about 24 thighs); 10 kaiser rolls

Need a dairy free main course? Slow-Cooker Teriyaki Barbecued Chicken Sandwiches could be an amazing recipe to try. This recipe makes 10 servings with 346 calories, 28g of protein, and 7g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of kaiser rolls, ketchup, stir-fry seasoning mix, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the seasoning mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes around 6 hours and 10 minutes.

Instructions

Place chicken in 3 1/2- to 4-quart slow cooker.

Ingredients you will need

Whole Chicken

Equipment you will use

Slow Cooker

Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.

Ingredients you will need

Stir Fry Sauce

Seasoning Mix

Whole Chicken

Ketchup

Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.

Ingredients you will need

Whole Chicken

Juice

Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.

Ingredients you will need

Coleslaw Mix