Can I make this ahead of time?

Yes. You can prep everything the night before and add the chicken and sauce mixture to the crock pot, cover, and refrigerate. In the morning, place it in the slow cooker base and start cooking. You may have to add 30 minutes to cooking time.

How should I store leftovers?

Let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. The sauce will thicken a bit as it chills but still tastes great reheated. You can store it whole or shredded depending on how you plan to reuse it. It also works well in wraps or sandwiches the next day.

What’s the best way to reheat?

You can reheat individual portions in the microwave with a spoonful of water to loosen the sauce. Cover loosely to keep moisture in and heat in 30–45 second intervals, stirring in between. For larger portions, warm them in a covered skillet over low heat until fully heated through. Add a splash of water or broth if needed.

Can I use chicken thighs instead?

Yes, boneless, skinless chicken thighs are an excellent substitute for breasts in this recipe. They’re naturally more moist and flavorful, which works well in slow cooking. Cook time remains about 5 to 7 hours on low. If using bone-in thighs, increase cook time slightly and check for doneness. Chicken drumsticks can also be used.

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