These slow-cooker maple balsamic chicken sandwiches are extremely easy to make and served over toasty buns will make the perfect weeknight dinner.
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Slow-Cooker Maple Balsamic Chicken Sandwiches
Served over toasty buns with creamy coleslaw, these slow-cooker maple balsamic chicken sandwiches make the perfect weeknight dinner.
Ingredients
Chicken
- 3 Chicken breast, boneless and skinless
- garlic powder to taste
- onion powder to taste
- salt and pepper to taste
Sauce
- ⅓ cup brown sugar
- ⅓ cup balsamic vinegar
- ½ cup pure maple syrup
- ¼ cup low sodium chicken broth
- 2 tsp thyme
- 1 tsp oregano
- ½ tsp onion powder
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Inside the slow cooker, mix together the sauce ingredients.
- Season chicken on both sides with salt, pepper, onion powder, and garlic powder to taste.
- Transfer the chicken to the slow cooker and turn it around so that it is well coated with the sauce on both sides.
- Cover and cook on low for 3-5 hours or until chicken has reached an internal temperature of at least 165°F. Cooking time depends on your slow cooker and the thickness of your chicken.
- Once cooked, remove the chicken, shred and put it back inside the pot. Mix the shredded chicken with the rest of the sauce and serve over crusty or toasted buns with coleslaw if desired.Enjoy!
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