Boneless, skinless chicken thighs, diced onion, green pepper, ketchup, garlic, Worcestershire sauce, molasses, cider vinegar, salt, lemon juice, Dijon mustard, crushed red pepper, Tabasco, thyme, whole wheat hamburger buns.
IF frozen, thaw completely in fridge. Crockpot: Empty chicken into crockpot. Cover and cook on Low 6-8 hours. Skim off excess fat. Stovetop: Empty chicken into a pot. Add 1/2 c. water (Split Orders, add 1/4 c. water). Bring to a boil over medium-high heat. Reduce heat, cover, and simmer approx. 2 hours; stir occasionally and add water if necessary. Before serving: Shred chicken using 2 forks. Pile onto warmed buns and serve. Suggested Sides: Our Southwest Buttered Corn.
This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.
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