Link to the turkey breast original of this recipe!
2 large onions
1 large garlic clove
2 cups cider vinegar
½ stick (¼ cup) unsalted butter
½ cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons Tabasco plus additional to taste
1 tablespoon salt
1 tablespoon black pepper
3 pounds boneless, skinless chicken thighs
hoagie rolls, toasted
coleslaw* (follow link for real North Carolina style coleslaw recipe!)
Finely chop onions and mince garlic. Set aside.
In a saucepan, combine onions, garlic, vinegar, butter, ketchup, Worcestershire sauce, 2 tablespoons Tabasco, salt, and pepper. Simmer, covered, stirring occasionally, 15 min. Set aside.
Place chicken thighs in a 5 – 6-quart slow cooker. Pour the sauce over the chicken. and cook on high, 4 hours.
Transfer chicken to cutting board, reserving sauce, and cool until it can be handled. Shred the meat, and stir into reserved sauce in the slow-cooker. Cook ½ hour or until hot.. Season with salt and pepper and additional Tabasco.
Serve barbecue, topped with coleslaw, on rolls.
Recipes out of the Blond Box 