Note: This is a guest put up contributed by Elizabeth, a blogger and writer for Manwich and different ConAgra brands| Recipe by Manwich & Photos with the aid of fotolia
Hi Everyone! Thanks so a lot to Noreen for having me on her beautiful blog. I’m writing nowadays from the Windy City of Chicago, which is residing up to its name this year. As the temperature drops, I start getting a lot greater use out of my slow-cooker. A slow-cooker is a win-win: minimal effort with most flavor. I can toss in the ingredients, go away the house, and return to enjoy the super smells of dinner already done. Today I prefer to share a recipe for Slow-Cooker Pulled Chicken Sandwiches, which uses ordinary Sloppy Joe Sauce but is a very state-of-the-art take on a weeknight Sloppy Joe recipe. (And it also works superb with leftover Thanksgiving turkey!)

This recipe lightens up the basic pulled-pork sandwich by means of using chicken as a substitute of pork. It’s still actually moist, though, because poultry thighs are the tenderest cut. You can additionally average the spiciness with the aid of skipping the jalapeños and just the use of crimson bell peppers instead. Even even though it’s a outstanding easy recipe, it is nonetheless truly pleasing and remarkable for a crowd, which is why it’s best for Game Day! I suggest getting it commenced in the morning, so that by using the time the afternoon soccer game comes on, you’re geared up to serve up. I hope you revel in the recipe!
Prep Time : 15 min
Cook Time : eight hr
Total Time : eight hr 15 min
Ingredients :
PAM® Original No-Stick Cooking Spray
2 kilos boneless skinless chicken thighs
1 cup sliced onion
1/4 cup chopped nacho jalapeño peppers
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1/4 teaspoon salt
8 Kaiser rolls
Instructions :

  • Spray the interior of a 4-quart sluggish cooker with cooking spray.
  • Place the chicken, onion, jalapeno peppers and Sloppy Joe saucein the gradual cooker. Cover & cook on LOW 8 hours or till the poultry is tender.
  • Transfer the hen to a reducing board; shred.
  • Return the fowl to the gradual cooker. Sprinkle with salt; stir.
  • Reduce heat to WARM.
  • Serve in rolls. Enjoy!
    Notes :
    Slow-cooker tip: resist the urge to open the sluggish cooker while it’s cooking! The steam that collects helps the meat cook whilst staying moist.
    You can additionally put your own twist on this recipe by way of including any of your favourite toppings: coleslaw, avocados, barbeque sauce and sautéed mushrooms all make great additions.

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