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This is a very kid-friendly meal, lighter than beef-based meatball or sloppy joe sandwiches, and a super easy supper to prepare. More Slow-Cooker Supper Recipes That Aren’t Stew Unstuffed Peppers served with rice Meat Spaghetti and Spinach Beer Kielbasa Sausages
1 and 1/2 pounds chicken cutlets
1 onion, diced
4 cloves garlic, diced or 4 cubes Gefen Frozen Garlic
1 red pepper, diced
1 (15-ounce) can Gefen Tomato Sauce
2 tablespoons mustard
2 tablespoons maple syrup
2 tablespoons Glicks Soy Sauce
1/4 cup barbecue sauce
salt, to taste
black pepper, to taste
rolls or pita bread, for serving
coleslaw
sour pickles (store-bought or make your own pickles)
Combine chicken cutlets, onion, garlic, pepper, tomato sauce, mustard, maple syrup, soy sauce, and barbecue sauce in a slow cooker. Season with salt and pepper.
Cook on high for four hours. While the chicken mixture is still in the slow cooker, using a potato masher, mash the chicken. It will turn into shredded chicken pieces.
Serve on rolls or in pita bread, with coleslaw and sour pickles.
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Can this recipe be made in the oven?
Sure, cover tightly and bake on 350 for about 45 minutes or until cooked through. Then shred and proceed as normal.
I’m wondering if I can put this up on low right before Shabbos in a crock pot for lunch. Or will it burn?
Chicken tends to get very dry when cooked for so long. The longest I would suggest is 8 hours on low, and even then, boneless skinless chicken thighs would be better.
chicken bottoms Can I make this with chicken bottoms? What can I sub for maple syrup?
Honey or corn syrup can be substituted for the maple syrup. Cutlets are easiest to pull once cooked but anything can be used and shredded.
Most scrumptious, delicious and easy to make.
It was enjoyed by all ages ansd will surely become a regular. THANK YOU
I did it in a pot on low and used honey instead of maple syrup.