Ingredients
2
packages (20 ounces each) boneless, skinless chicken thighs (about 24 thighs)
1
envelope (1 ounce) stir-fry seasoning mix
1/2
cup ketchup
1/4
cup stir-fry sauce
2 1/2
cups coleslaw mix
10
kaiser rolls
Preparation
Place chicken in 3 1/2- to 4-quart slow cooker. Mix seasoning mix (dry), ketchup and stir-fry sauce; pour over chicken.
Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
Pull chicken into shreds, using 2 forks. Stir well to mix chicken with sauce. To serve, place 1/4 cup coleslaw mix on roll and top with chicken. Chicken mixture will hold on low heat setting up to 2 hours.
