Slow-Cooker Mexican Barbecue Chicken Sandwiches
Yummmmy, filling and messy. Loved by all.
WWSpoints: Approximately 23 points*
Active: 35 min.
Total: 6 hr 35 min.
6 Large skinless, boneless chicken thighs (about 2 lbs.)
2 tsp. Ground cumin
1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can
1 cup canned crushed fire-roasted tomatoes
½ medium onion, graded
2/3 cup ketchup
3 Tbsp. plus 1 tsp. packed light brown sugar
¼ cup apple cider vinegar
1 Tbsp. Worcestershire sauce
¼ cup vegetable oil
2 cups shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
4 sesame hamburger buns
8 thin slices Monterey jack cheese (about 4 ounces)
- 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, six hours.
- Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor 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 Tbsp. brown sugar, 2 Tbsp. 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.
- Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
- Heat the remaining 2 Tbsp. vegetable oil in a large non-stick 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 half cup of the sauce; season with salt.
- Pre-heat 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.
Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.
Reference: Food Network Magazine September 2016
*The WW points are figured out by adding all of the ingredients and dividing them by serving sizes.