Slow-Cooker Spicy BBQ Chicken Sandwiches

Serves : 8

Comments: This is a modified version of a similar recipe from "Everyday Food" magazine. I made a variety of small tweaks, but in particular I used date syrup in place of the molasses. But the recipe also tastes great with molasses.

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs
  • 1 pound boneless, skinless chicken breasts
  • 1 medium yellow onion, diced small
  • 1 medium red bell pepper, seeded and diced small
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can crushed tomatoes
  • 1/4 cup hot-pepper sauce, such as Cholula's
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons dijon mustard
  • 1 tablespoon date syrup (or molasses, see note above)
  • 8 hamburger buns

Instructions:

In a large skillet, heat the oil over medium-high. Add the chicken thighs and season with some salt and pepper. Cook, turning only once, until both sides are golden brown, about 5 minutes. Place thighs in the slow cooker. Repeat with chicken breasts.

After removing the chicken breasts to the slow cooker, turn heat down to medium and add the onion, bell pepper, and garlic to the skillet. Cook, stirring frequently, until the onion is translucent, about 5 minutes. Add 1/4 cup water and cook, stirring up the brown bits from the bottom of the pan, until most of the water has evaporated. Transfer the vegetable mixture to the slow cooker.

In a medium bowl, mix together the next 5 ingredients (crushed tomatoes through molasses) and then add to the slow cooker. Cover and cook on high until chicken is very tender, about 4 hours. Or, alternately, you can cook on low for about 6-8 hours. Transfer the chicken pieces to a large plate or cutting board, and, using 2 forks, pull apart the cooked chicken to shred it. Return chicken to sauce and stir well. Serve chicken mixture on hamburger buns.