Hump day no-brainer: Asian BBQ sandwiches
Wednesdays tend to drag for me a bit, so I rely on the crock pot for no-brainer meal solutions. And if you live near Sully’s Superette (www.sullyssuperette.com), this week you can pick up some excellent chicken legs for today’s recipe, Asian BBQ Chicken Sandwiches.
I love Sully’s and they really do have a terrific meat department. I miss their location on Second St., but the store at 10 N. Mast Rd. is within reach of anyone familiar with Manchester. They have a neat little website where you can browse weekly deals, get dinner ideas, print coupons and watch cooking videos.
Today’s recipe calls for boneless, skinless chicken thighs, which you can do yourself with a bit of judicial butchering. Just locate the bone where the thigh and drumstick meet and cut through it. There’s just one bone in a thigh piece, and it’s pretty easy to finagle out. Then it’s a simple matter of removing the skin and you’re good to go. And you now have drumsticks to freeze for another use.
Pre-packaged coleslaw runs about $1.99 a bag, but you can save money by making your own. In any case please do include it…it’s a great complement to the dish. This dead-easy dinner will serve 6 for a little over $1.50 per serving, with plenty of down time to prepare for the rest of your week!
ASIAN BBQ CHICKEN SANDWICHES
Boneless, skinless chicken thighs (about 12)
1 envelope stir-fry seasoning mix
½ cup ketchup
¼ cup stir fry sauce
2 ½ cups coleslaw (or 1 pre-made bag) with dressing
Arrange chicken thighs in slow cooker. Combine stir-fry mix with ketchup and sauce and our over chicken. Cook on low for 6-7 hours or until meat can be shredded with two forks.
Serve on toasted sandwich buns topped with coleslaw.