Slow Cooker BBQ Chicken Sandwiches

Votes: 2

Time: 6 hours 35 minutes
Complexity: easily
Quantity: 4 sandwiches

To make these Mexican-inspired sandwiches, boneless chicken thighs are slow-cooked for several hours, then pan-fried until golden brown and tossed with the spicy sauce they were cooked in. The result is a delicious barbecue sauce with hints of sweet tomatoes and smoky chipotle peppers. Place the barbecue chicken pieces on horizontally split buns and serve the sandwiches with sliced cheese, a juicy salad of radishes, red cabbage, and green onions in a sweet-tart dressing, and creamy avocado.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large boneless, skinless chicken thighs (about 1 kg)
2 tsp ground cumin
1 chipotle pepper in adobo sauce, chopped + 3 tablespoons jarred adobo sauce
1 cup canned mashed fried tomatoes
Half a medium onion, grated
2/3 cup ketchup
3 tbsp + 1 tsp brown sugar
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1/4 cup vegetable oil
2 cups shredded red cabbage
2 radishes, thinly sliced
3 green onions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese (about 110 g)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Sprinkle the chicken with salt and cumin; transfer to a 6-8 quart slow cooker. Add the chipotle and adobo sauce, tomatoes, and onion; stir to coat. Cover and cook on low for 6 hours.
Transfer the chicken to a plate. Pour the liquid into a separator. Then pour the broth into a small saucepan, reserving any fat in the jug (or use a spoon to skim the fat from the surface of the broth). Add the ketchup, 3 tablespoons of brown sugar, 2 tablespoons of apple cider vinegar, and Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and simmer until the sauce thickens slightly, 3-5 minutes.

Meanwhile, in a large bowl, combine 2 tablespoons vegetable oil with the remaining 2 tablespoons vinegar and 1 teaspoon brown sugar. Add the cabbage, radishes, green onions, and 1/2 teaspoon salt; toss to combine.
In a large nonstick skillet, heat the remaining 2 tablespoons of vegetable oil over high heat. Add the chicken and cook, stirring occasionally and breaking it up with tongs or a fork, until browned and crispy, 3-5 minutes. Set aside 1/2 cup of the sauce and combine the rest with the chicken; season with salt to taste.
Preheat the oven to broil. Slice the avocado. Place the bottom halves of the buns on a baking sheet; top with the chicken and cheese. Broil in the oven until the cheese is melted, about 2 minutes. Top with the cabbage and avocado, and cover with the bun tops. Serve with the remaining sauce.

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