Ingredients
2 1/2
lb boneless skinless chicken thighs
1/2
cup ketchup
1/4
cup purchased stir-fry sauce
1
envelope (1 oz) dry stir-fry seasoning mix
2 1/2
cups purchased coleslaw blend (from 16-oz bag)
10
kaiser rolls, split
Preparation
Place chicken in 3 1/2 to 4-quart slow cooker. In small bowl, combine ketchup, stir-fry sauce and stir-fry seasoning mix; blend well. Pour over chicken.
Cover; cook on Low setting 6 to 7 hours.
To serve, remove chicken from slow cooker; place on cutting board. With 2 forks, pull chicken into shreds. Return chicken to slow cooker; stir to mix with sauce. Place 1/4 cup coleslaw blend on bottom half of each roll. With slotted spoon, top each with chicken. Cover each with top half of roll.
