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Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 4 |
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Great sloppy chicken sandwiches with a Tex-Mex flair. Ingredients:
2 -3 boneless chicken breast halves |
2 yellow onions, chopped |
4 -5 garlic cloves, chopped |
1 tablespoon olive oil |
1 (8 ounce) can tomato paste |
1 (16 ounce) can tomato sauce |
2 chipotle chiles in adobo, seeded and chopped |
1 tablespoon worcestershire sauce |
1 teaspoon ground cumin |
1/2 cup packed brown sugar |
1/2 teaspoon seasoning salt |
4 sourdough rolls |
Directions:
1. In a skillet, brown the chicken, onion, and garlic in the heated olive oil; set aside.
2. In a mixing bowl, combine the remaining ingredients.
3. Place the chicken mixture in a slow cooker.
4. Pour the sauce over the chicken.
5. Cover and cook on LOW for 5-6 hours or until the chicken is cooked through.
6. Remove chicken and shred with a fork.
7. Open each sourdough roll and place on individual serving plates.
8. Top with shredded chicken.
9. Then top with sauce.
10. Note: When making the sauce, I add a little adobo sauce from the chiles to taste.
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