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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pound(s) chicken breasts |
1 whole(s) large onion chopped |
6 ounce(s) can of tomato paste |
1/4 cup(s) red or white wine vinegar |
1/3 cup(s) brown sugar packed |
1 tablespoon(s) worcestershire sauce |
1/4 teaspoon(s) ground chipotle chile |
1/2 cup(s) ketchup |
1 teaspoon(s) smoked paprika |
seasoned salt and black pepper to taste |
1 package(s) sourdough rolls |
Directions:
1. Trim any visible fat from chicken and cut into thin strips and place in a slow cooker tossing with onion.
2. In a small bowl, stir together tomato paste, vinegar, brown sugar, worcestershire sauce, , chipotle chile, and 1/2 cup of water until well blended. Add to pot and stir to mix.
3. Cover and cook on low 4 -5 hours until chicken falls apart. Pull chicken apart into shreds.
4. Stir in ketchup and smoked paprika. Add seasoned salt and pepper to taste.
5. Serve on toasted rolls.
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