Freezing: Slow Cooker BBQ Chicken Sandwiches

Ingredients:

• 700 g of skinless and boneless chicken thighs
• 1.5 cups ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons dark brown sugar
• 2 tbsp. molasses
• 2 tbsp mustard
• 2 tablespoons Worcestershire sauce
• 1 clove of garlic, grated
• 4 hamburger buns
• cole slaw, pickles and potato chips, for serving

Preparation:

1. Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire sauce, mustard, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large zip-lock plastic bag and shake to distribute evenly. Press out any air and seal the bag. Freeze until ready to cook (up to 3 months). Defrost in the refrigerator at least 24 hours before cooking.
2. Transfer the contents of the bag to a 6-quart slow cooker. Cook over low heat until the chicken is tender, 5 to 7 hours. Shred the chicken with a fork and return it to the sauce.
3. Divide the chicken evenly among the bottom halves of four buns and top with coleslaw and pickles. Serve with potato chips.