Recipe for Slow Cooker BBQ Chicken Open-Faced Sandwich with Pepper Jack Cheese and Avocado

Recipe for Slow Cooker BBQ Chicken Open-Faced Sandwich with Pepper Jack Cheese and Avocado

These sandwiches are so delicious!  My husband said they were definitely restaurant quality.  The flavors from the Dijon mustard, BBQ sauce, pepper jack cheese and banana peppers all combine for a sandwich that will blow your socks off.  I loved the crusty French bread on the bottom and the ripe avocados to bring a creaminess to each bite.  You could make these sandwiches with pork or beef too...whatever you prefer.  I hope your family loves these just as much as I my family did!  I give this recipe 5 stars!

Start with crusty French bread that's been spread with Dijon mustard, mayonnaise and minced garlic.  Then top it with sliced avocado and perfectly flavored BBQ chicken that has been slow cooked.  Finally, melt pepper jack cheese on top for a delicious dinner that tickles the taste buds.

Slow Cooker BBQ Chicken Open-Faced Sandwich with Pepper Jack Cheese and Avocado

Makes 10 servings

Ideal slow cooker size:  5-6 quart

Ingredients

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • 1 packet BBQ Pulled Pork Crock-Pot Seasoning Mix
  • 1 (6 oz) can of tomato paste
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 cup water
  • 3 Tbsp Dijon mustard
  • 1/4 cup mayonnaise
  • 1 Tbsp minced garlic
  • 30 sliced banana peppers
  • 3 Avocados
  • 10 slices pepper jack cheese
Read the whole recipe on 365 Days of Slow Cooking