BBQ Pulled Chicken Sandwiches

Ingredients

• about 910 g Boneless, skinless chicken thighs
• 1.5 cups BBQ sauce
• 2 tablespoons Apple cider vinegar
• 1 tablespoon Brown sugar
• 1 teaspoon Worcestershire sauce
• 4 each Hamburger buns
• 1 cup Coleslaw

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of boneless, skinless chicken thighs into a slow cooker.
2. 2In a medium bowl, whisk together the 1.5 cups of BBQ sauce, 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, and 1 teaspoon of Worcestershire sauce until well combined.
3. 3Pour the combined sauce mixture evenly over the about 910 g of chicken thighs in the slow cooker.
4. 4Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The chicken is done when it is very tender and can be easily shredded with a fork.
5. 5Remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into small pieces. Return the shredded chicken to the slow cooker and stir it into the sauce.
6. 6Toast the 4 hamburger buns until lightly golden brown.
7. 7Serve the shredded BBQ chicken on the toasted hamburger buns, topped with the 1 cup of coleslaw.

Related Guides