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Slow-Cooker Teriyaki Barbecued Chicken Sandwiches

Slow-Cooker Teriyaki Barbecued Chicken Sandwiches
  • Prep 10 min
  • Total 6 hr 10 min
  • Servings 10
Dinner's ready by the time you get home! Enjoy these hearty chicken sandwiches - perfect for Asian cuisine.
Updated January 1, 2011

Ingredients

  • 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

Steps

  • 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.

  • 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.
  • Up the flavor factor by replacing the regular ketchup with one of the new hot and spicy or mesquite-flavored ketchups currently available.

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
26%
26%
Exchanges:
2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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