Slow Cooker Mexican Chicken Sandwich

Sometimes I get really tired of slow cooker meals. They can be easy but not always full of flavor. This one manages to still pack flavor while being relatively simple with the ingredients. I also like that it uses boneless and skinless chicken thighs, which aren’t often called for with slow cooker recipes.

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If you’re like K, you might decide to eat this with rice and not as a sandwich. That’s fine. Rolls and avocado are not required, although I liked it best like that. Especially if you toast the rolls.

Directions for Slow Cooker Mexican Chicken Sandwich

Adapted from the Food Network Magazine

  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt
  • Black peper
  • 2 teaspoons ground cumin
  • 3 Tablespoons adobo sauce
  • 15 oz can diced fire-roasted tomatoes
  • 1/2 cup minced onion (can grate it, too)
  • 2/3 cup ketchup
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 avocado, sliced
  • Rolls

Season the chicken on both sides with some salt, pepper, and all of the cumin. Place in a 5-6 quart slow cooker. Add the adobo sauce, tomatoes, and onion, stirring to coat.

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Cook on low for 6 hours (covered).

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Remove the chicken and set aside to shred later (I use a mixer with the paddle attachment, but you can also use forks). Use a fat separator for the liquid. Pour the liquid and remaining tomato chunks into a small saucepan. Add the ketchup, brown sugar, apple cider vinegar, and the Worcestershire sauce. Bring to a boil then simmer on low heat until the sauce thickens (a few minutes). Shred the chicken during this time, then add to the sauce.

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Serve on the rolls topped with avocado.

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Directions for Slow Cooker Mexican Chicken Sandwich (without pictures)

Adapted from the Food Network Magazine

  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt
  • Black peper
  • 2 teaspoons ground cumin
  • 3 Tablespoons adobo sauce
  • 15 oz can diced fire-roasted tomatoes
  • 1/2 cup minced onion (can grate it, too)
  • 2/3 cup ketchup
  • 3 Tablespoons light brown sugar
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 avocado, sliced
  • Rolls

Season the chicken on both sides with some salt, pepper, and all of the cumin. Place in a 5-6 quart slow cooker. Add the adobo sauce, tomatoes, and onion, stirring to coat. Cook on low for 6 hours (covered).

Remove the chicken and set aside to shred later (I use a mixer with the paddle attachment, but you can also use forks). Use a fat separator for the liquid. Pour the liquid and remaining tomato chunks into a small saucepan. Add the ketchup, brown sugar, apple cider vinegar, and the Worcestershire sauce. Bring to a boil then simmer on low heat until the sauce thickens (a few minutes). Shred the chicken during this time, then add to the sauce. Serve on the rolls topped with avocado.

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