Boneless chicken thighs make a great easy meal when prepped ahead and slow cooked all day simmering in BBQ sauce. No need to get cold BBQ'ing this meal outside. Make extra for large crowds or tomorrows lunch.
|1 Pkg||Maple Leaf Prime boneless skinless chicken thighs|
|1||1/2 cup BBQ sauce|
|1||medium onion peeled quartered|
|1/8 cup||white wine|
|1/2 cup||store bought Kim Chi drained|
Brown the chicken in oil on all sides in a medium size skillet.
Place in crockpot pour BBQ sauce, seasonings, spices and add vegetables to the pot.
Deglaze the pan with the wine, scraping the bottom to lift up any tasty bits that are stuck.
Pour over the crockpot ingredients.
Turn the crockpot on to 4 or 8hrs, stirring after 2 hrs if possible.
Shred the chicken and evenly divide onto 4 botttom buns, adding some green pepper slices.
Top with Kim Chi. Pour BBQ sauce over chicken and top with bun.
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