SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES

Slow-Cooker Chicken Chipotle Sandwiches image

Chipotle chiles give this classic Mexican "torta" its spicy, smoky flavor, which is paired nicely with quick-pickled red onion, fresh queso and creamy avocado slices.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h25m

Yield 6

Number Of Ingredients 15

Previous Next

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 teaspoon salt
1/2 teaspoon pepper
2 lb boneless skinless chicken thighs
1 cup water
1/2 cup apple cider vinegar
1 tablespoon sugar
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

Steps:

In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 46 g, Cholesterol 155 mg, Fat 1, Fiber 4 g, Protein 41 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 9 g, TransFat 1/2 g