Slow-Cooker Teriyaki Barbecued Chicken Sandwiches

Slow-Cooker Teriyaki Barbecued Chicken Sandwiches

Dinner's ready by the time you get home! Enjoy these hearty chicken sandwiches - perfect for Asian cuisine.

Prep Time



Total Time






packages (20 ounces each) boneless, skinless chicken thighs (about 24 thighs)
envelope (1 ounce) stir-fry seasoning mix
cup ketchup
cup stir-fry sauce
2 1/2
cups coleslaw mix
kaiser rolls
  1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
  2. Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
  3. Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.
Makes 10 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Stir-fry sauces are available in many varieties, from salty to sweet and mild to hot and spicy. Look for them in the Asian-foods section of your supermarket. The sauces are usually made from soy sauce, sesame oil, garlic and various spices.
Ingredient Substitution
Up the flavor factor by replacing the regular ketchup with one of the new hot and spicy or mesquite-flavored ketchups currently available.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 365
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 70mg;
  • Sodium 760mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 3g,
  • Protein 30g;
Percent Daily Value*:
    • 2 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.