Slow Cooker Teriyaki Barbecued Chicken Sandwiches

 

2

packages (20 ounces each) boneless, skinless chicken thighs (about 24 thighs)

1

envelope (1 ounce) stir-fry seasoning mix

1/2

cup ketchup

1/4

cup stir-fry sauce

2 1/2

cups coleslaw mix

10

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.