I can’t take credit for this – it is from Jenney Baxter-Adams! -Lindsey A.

Slow Cooker BBQ Chicken Open Faced Sandwiches
with Pepper Jack Cheese & Avocado

Ingredients:

2 lbs boneless, skinless chicken thighs, trimmed
1 packet BBQ Pulled Pork Crock-Pot Seasoning Mix
1 6oz can of tomato paste
1/3 C apple cider vinegar
1/2 C brown sugar
1 C water
3 Tbsp Dijon mustard
1/4 C mayonnaise
1 Tbsp minced garlic
2-3 sliced banana peppers
3 Avocados
10 slices pepper jack cheese
French bread
Salt and pepper to taste

Instructions:

Place chicken in the bottom of slow cooker. In a small bowl, combine the BBQ Seasoning Mix, tomato paste, vinegar, brown sugar and water. Whisk until smooth. Pour mixture over chicken. Cover and cook on low 4-6 hours or until chicken is cooked through and tender. Remove chicken and place on cutting board; shred the chicken. Preheat oven to 350. In a small bowl, stir together mayonnaise, Dijon mustard and garlic. Cut about 10 thick slices of the french bread. Place on a baking sheet lined with foil. Spread about 1 1/2 tsp of mayo & mustard mixture on each slice of bread. Top each slice of bread with several slices of avocado, salt and pepper to taste. Top avocado with a generous portion of the chicken (about 1/3 C each). Place 3-5 banana pepper slices on each sandwich. Top with pepper jack cheese. Place baking sheet in oven and bake for 10 minutes or until cheese is melted. Serves 10.

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Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.

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