Sloppy Chickens

Posted: August 19

Time: 1 hour 50 minutes

Yield: 4 servings

recipe image

Surprisingly, this take on Sloppy Joes does not feature ground chicken instead of ground beef, but chicken thighs cooked low and slow, so they are extra tender and falling apart. In other words, perfection. The additions of jalapeño and hot sauce add a nice heat that’s sure to make your mouth water. Pair Sloppy Chickens with sweet potato fries for the best of hearty flavors.


• 1 tablespoon vegetable oil • 4 cloves garlic, minced • 1/2 large yellow onion, diced • 1 tablespoon brown sugar • 2 teaspoons kosher salt • 1 teaspoon ground black pepper • 1 pinch cayenne pepper • 2 pounds chicken thighs, boneless and skinless • 3/4 cup ketchup • 1 tablespoon dijon mustard • 1/2 teaspoon Worcestershire sauce • 1 tablespoon hot sauce • 1 cup water • 2 tablespoons green onions, optional, thinly sliced • 1/2 cup jalapeño pepper, optional, diced • 4 medium hamburger buns, split, toasted, and buttered


Step 1

Add the vegetable oil to a saucepan, and then add the garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, dijon mustard, Worcestershire sauce, and hot sauce.

Step 2

Place the pan over high heat on the stove-top and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds.

Step 3

Let the garlic sizzle for about 30 seconds before adding the water.

Step 4

Stir everything together and wait for the mixture to boil.

Step 5

Reduce the heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.

Step 6

Stir in the green onions and peppers and cook until the peppers just turn tender, 3-5 minutes more.

Step 7

Taste for the seasoning.

Step 8

Remove the chicken from the heat and serve it on toasted hamburger buns.

Explore More Favorites