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Recipe yields 4 servings
Heat a large skillet over medium-high heat. Add butter and heat until melted. Add ground chicken and cook, breaking up meat with wooden spoon as it browns, about 5 to 7 minutes. Drain off and discard any cooked off fat.
Add garlic, bell peppers, jalapeño pepper, onion, and black pepper. Cook, stirring occasionally, until vegetables begin to soften, about 5 to 7 minutes. Transfer meat mixture to 6-quart slow cooker.
Add ketchup, barbecue sauce, Worcestershire sauce, brown sugar, chili powder, ground mustard, oregano, garlic powder, onion powder, and water; stir to combine. Cook on high for 2 hours or on low for 4 hours, until flavors concentrate and mixture reduces slightly.
Separate buns and lightly spray cut sides with nonstick cooking spray. Heat griddle over medium heat. Toast cut-side down until golden brown, about 1 to 2 minutes.
Add romaine lettuce to bottom halves of buns, followed by a spoonful of meat mixture (about a rounded ¼ cup), and then place the top halves of the buns on top. Serve warm and enjoy! Store leftover meat mixture in an airtight container in the refrigerator for up to 4 days.