Heat the oil in a dutch oven or large saute pan over medium-high heat.
Pat the chicken thighs dry with paper towels then generously season with salt and pepper. Sear the chicken thighs in the hot oil until well browned, about 4 minutes per side. Transfer the seared chicken to a 5 to 6 quart slow cooker.
Keep the heat on the stove set to medium-high. Add the onion and bell pepper to the pan and cook, stirring occasionally, until vegetables are browned and softened, about 10 minutes.
Stir the tomatoes, Sriracha, honey, soy sauce, mustard, and 1/4 tsp salt in with the onions and peppers. Using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Pour the sauce into the slow cooker over top of the chicken thighs. Cover the slow cooker and cook on LOW for 7 to 8 hours or until chicken is tender and falling off the bone.
Transfer the chicken to a plate and shred using two forks, discarding the skin and bones. Return the shredded chicken to the slow cooker and stir to combine. Season with salt and pepper to taste then serve chicken on the hamburger buns.
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