Monday, March 10, 2014

Slow Cooker Siracha BBQ Chicken Sandwiches

We're a little slow on the uptake here with the Siracha revolution.  It seems we may have been some of the last people on earth to get into it, but here we are!  Sweet delicious siracha is now a pantry staple.  We upgraded to the large bottle this time, things are getting serious.

See that ingredient line-up?  You totally have all those things, so go make this.

Siracha BBQ Chicken
Adapted from Foodie With A Family

3/4 cup ketchup
3 tbsp siracha, or less if you'd like it less spicy
1/2 cup honey
2 tbsp cider vinegar
2 tbsp soy sauce
1 tsp oil
1 onion, diced
3 cloves garlic, minced
1 package boneless skinless chicken, 1.5 lbs was what I used, I'm sure it would work with 2 or 1 lb
4 rolls

1. Mix first 8 ingredients in a bowl. Season chicken with salt and pepper, place in slow cooker.  Pour sauce mixture over chicken.  Cook on low 4 hours.  Chicken should fall apart easily.

2. Shred chicken while still in slow cooker and make sure it's nicely combined with the sauce.  Place atop toasted rolls.

It's totally healthy because we ate Brussels sprouts with them which by the way actually come from Brussels.  Amazing right? Stop and Shop is importing sprouts from Brussels, they are legit. 

These sandwiches are a super easy, and sloppy, dinner that you really need to try.

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