Barbecue Chicken Sandwiches Recipe
- 3 pounds boneless skinless chicken thighs
- 1 cup ketchup
- 1 small onion, chopped
- 1/4 cup water
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 garlic clove, minced
- 1 bay leaf
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 kaiser rolls, split
- 1. Place chicken in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, water, vinegar, Worcestershire sauce, brown sugar, garlic, bay leaf and seasonings. Pour over chicken. Cover and cook on low for 5 hours or until tender.
- 2. Discard bay leaf. Remove chicken; shred with two forks and return to slow cooker. Heat through. Serve on rolls. Yield: 10 servings.
1 sandwich equals 402 calories, 12 g fat (3 g saturated fat), 91 mg cholesterol, 845 mg sodium, 40 g carbohydrate, 2 g fiber, 31 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.