Slow Cooker Root Beer Chicken Sandwiches

Chicken thighs slow-cooked in root beer, shredded, and tossed in BBQ sauce, served on brioche buns with broccoli and kale slaw.

Ingredients

Produce

• 2 (11-oz) bags broccoli and kale slaw

Meat & Seafood

• 2 lbs boneless skinless chicken thighs, trimmed

Pantry / Dry Goods

• 2 (4-ct) bags brioche buns
• 1 tsp salt

Sauces & Condiments

• 1 (12-oz) bottle root beer
• 1 (19-oz) bottle BBQ sauce

Instructions

1. Place the chicken in a slow cooker and sprinkle with the salt. Pour the beer over the chicken.
2. Cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches an internal temperature of at least 165°F.
3. Remove the chicken from the slow cooker and shred with 2 forks in a large mixing bowl. Add the BBQ sauce to the chicken and stir to coat.
4. Assemble the sandwiches by adding the meat and broccoli and kale slaw to the brioche buns.

Reference Photo

Notes

• Pressure cooker alternative: Add the root beer, chicken, and salt to your pot and cook on high pressure for 15 minutes, then naturally release. Plan on about 30 minutes total.