Like the guy at RonCo SET IT AND FORGET IT!…..Well almost. This is a great way to easily make a pot of do it yourself sandwiches, all you need to do is scoop it on a prepped bun and you are good to go. This is as messy as it is delicious. Plus chicken thighs are one of the most economical pieces of chicken to purchase. BOOYA! Enjoy.
Ingredients:
3-4 Lb Chicken thighs
Garlic Salt
Black Pepper
Cayenne Pepper (optional)
1 c Lea and Perrins sauce
1 c Bull’s-eye BBQ Sauce
Colombo sandwich rolls
Garlic-Lea and Perrins mayo
Prep:
Turn Slow Cooker on Low
Salt and pepper your chicken to taste.
Mix your Lea and Perrins with your BBQ Sauce in a bowl.
Make your Mayo by mixing ½ a cup Mayonnaise, with 1 Tb Lea and Perrins, and 1 Tb minced garlic. (place in sealed container in fridge for later)
Cooking:
Place Skin side down in a large skillet over medium heat, until skin is crisp (5-8 mins). Turn chicken and cook until browned on the other side (3-5 mins). Remove the chicken from the pan and place in slow cooker. Add your BBQ sauce mixture and make sure all your chicken is coated. Put lid on and leave in slow cooker for 3 hours. After 3 hours turn your cooker to warm. Once this is done remove your chicken, and place your chicken on a large cutting board. Using 2 forks shred your chicken apart, discard the bones. Once all your chicken is shredded place back in your slow cooker and mix so that the chicken absorbs the sauce.
Toast your rolls, and spread on your Mayo mixture. You can also put cheese on your sandwich if desired. Serve with a mixed green salad or slaw.
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