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Slow-Cooker Chicken Chipotle Sandwiches
Slow-Cooker Chicken Chipotle Sandwiches
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Prep Time:
25 minutes
Total Time:
3 hours 25 minutes
Spicy chipotle chiles flavor this Mexican torta, complemented by tangy pickled onions, creamy queso, and fresh avocado slices.
Ingredients:
  • 1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can)
  • 2 chipotle chiles in adobo sauce, finely chopped
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 lb boneless skinless chicken thighs
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 1/2 teaspoons salt
  • 1 small red onion, thinly sliced (1 cup)
  • 6 torta or hoagie rolls, split
  • 1/2 cup crumbled queso fresco
  • 1 avocado, sliced
Instructions:
  • Whisk together tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt, and pepper in a small bowl.
  • Prepare your slow cooker by spraying it with cooking spray. Add the chicken to the slow cooker and pour the tomato mixture over it. Cover and cook on High heat for 3 hours, or until the chicken is tender.
  • In a small bowl, whisk together water, vinegar, sugar, and 1 1/2 teaspoons of salt until fully dissolved. Place the onion in the bowl and pour the vinegar mixture over it. Allow it to sit at room temperature for 1 hour before draining.
  • Shred chicken using two forks in the slow cooker. Using a slotted spoon, distribute chicken evenly among rolls. Add red onion slices, queso fresco, and avocado slices on top. Serve promptly.

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