Make a sauce. Dump it in the pot. And come home to dinner.
Here at Between Carpools, we do have a nice selection of recipes you can make in your Crock-Pot. Not tons, but a bunch. But you always need more. Like we said in this popular slow cooker roundup, slow cooker recipes are hard to develop because you can’t tweak as you go along. If it doesn’t come out the way you anticipated, you need to start from scratch and wait a long, long time.
But then there are those that you know will work, with those classic BBQ flavors that just appeal to everyone. The funny thing is – even kids who won’t eat baby chicken on its own, are likely to eat chicken when it’s pulled and in a sandwich.
And this one is simple to prep. Just mix the sauce ingredients and dice an onion. This sauce specifically includes ingredients that you likely already have in the pantry. Just pick up the chicken and some fresh bread!
Then, dump it all (minus the pickles and fresh bread) in the Crock-Pot.
If they like BBQ Pulled Chicken Sandwiches, they’ll love this too. Make sure to choose some nice, fresh, soft bread! Shred the chicken when you’re ready to serve and enjoy in a sandwich with pickles.
Can I use chicken breast?
Yes, you can if you prefer it. However, the cooking time will be much less, and chicken breast will dry out if you overcook it. Dark meat, though, is much more forgiving and will stay moist even if you’re out for a bit too long.
Can I bake this in the oven?
Yes! You can. 250⁰F should be safe if you’ll be out about 4-5 hours. If it’ll be longer, lower the temperature to 225⁰F.
Can I make this sauce ahead?
Yes, please do. Then, when it comes time to prep this, just dump it all in. The sauce will keep for quite a while in the fridge as the ingredients are all very shelf stable.
Tangy Pulled Baby Crock-Pot Sandwiches
Ingredients
- 2 lbs baby chicken (skinless, boneless thighs)
- 1 large onion, sliced
- Sliced pickles
- Some nice soft rolls
Sauce:
- 2 garlic cloves, crushed
- ¼ cup yellow mustard (or any type)
- ¼ cup honey
- ¼ cup rice or apple cider vinegar
- ½ cup ketchup
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp chili powder
- 1 tsp salt
Instructions
- Place chicken in Crock-Pot.
- In a bowl, combine all sauce ingredients. Top chicken with onions and pour sauce over everything, mixing well to get all of the chicken well-coated in sauce.
- Cook on high for 2-3 hours or low for 5-6 hours.
- Pull chicken into shreds and serve chicken with some onions from the Crock-Pot in rolls. Top chicken with pickles and enjoy. (Note – The chicken is also great when it goes directly into the sandwich without shredding, or it can be sliced. Shredding is just trendy so more members of the family end up being excited about it).
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