I discovered this recipe when we lived in Boston, and I picked up a random copy of Family Circle at one of the elementary schools I worked at.
The original recipe is made for a grill which (surprise!) I did not have in our teensy apartment. Also, I pretty much see any with chicken thighs in it as a candidate for the crockpot.
This one was a wild success and we’ve had it probably a dozen times in the last couple of years. It’s especially a nice meal when you’re having a lot of people over because you can make a ton with no extra effort and it just cooks by itself all day.
Crockpot BBQ Chicken Sandwiches
(adapted from Family Circle)
4 boneless/skinless chicken thighs (frozen is fine)
1/2 teaspoon seasoned salt
1 Tablespoon oil
small onion, diced
2/3 cup white vinegar
1/2 cup ketchup
cup packed light-brown sugar
tablespoon spicy brown mustard
4 hamburger buns (because I suffer from the crazies, I like to make my own. I use this recipe)
Mayo and/or mustard
Roughly chopped lettuce
Put chicken thighs in the bottom of your crockpot. Sprinkle with seasoned salt and paprika.
In a small saucepan, heat oil, then add onion, cooking over medium for about 5 minutes, or until slightly softened. Add remaining ingredients and stir until well-combined and sugar has melted. Pour over chicken thighs.
Set the crockpot to low and cook for about 4-6 hours. An hour or two (or, you know, thirty minutes) before you’re ready to eat, shred the chicken with two forks (it should just fall apart) and let it continue to cook in the liquid until ready to serve.
Serve with mayo, tomatoes, lettuce, and hamburger buns.