Need Help?
1-800-111-2222
info@foodsnots.com
Need Help:
Search
Slow Cooker

Slow-Cooker Barbecue Chicken Sandwiches

Slow cookers are great for cooking certain cuts of meat until they easily pull apart (i.e. chicken thighs). Chipotle in adobo adds a bold layer of smoke and heat to many Mexican dishes, so we’re adding some to this barbecue sauce to dial up the flavor.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 large skinless, boneless chicken thighs (about 2 pounds)
  • kosher salt
  • 2 teaspoons ground cumin
  • 1 chipotle chile in adobo sauce, chopped, plus 3 tablespoons sauce from the can
  • 1 cup canned crushed fire-roasted tomatoes
  • 1/2 medium onion, grated
  • 2/3 cup ketchup
  • 3 tablespoons plus 1 teaspoon packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1/4 cup vegetable oil
  • 2 cups shredded red cabbage
  • 2 radishes, thinly sliced
  • 3 scallions, thinly sliced
  • 1 avocado
  • 4 sesame hamburger buns
  • 8 thin slices monterey jack cheese (about 4 ounces)

Directions

  1. Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
  2. Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
  3. Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
  4. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
  5. Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.