Slow cookers are great for cooking certain cuts of meat until they easily pull apart (i.e. chicken thighs). Chipotle in adobo adds a bold layer of smoke and heat to many Mexican dishes, so we’re adding some to this barbecue sauce to dial up the flavor.
| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 6 large skinless, boneless chicken thighs (about 2 pounds)
- Kosher salt
- 2 teaspoons ground cumin
- 1 chipotle chile in adobo sauce, chopped, plus 3 tablespoons sauce from the can
- 1 cup canned crushed fire-roasted tomatoes
- 1/2 medium onion, grated
- 2/3 cup ketchup
- 3 tablespoons plus 1 teaspoon packed light brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup vegetable oil
- 2 cups shredded red cabbage
- 2 radishes, thinly sliced
- 3 scallions, thinly sliced
- 1 avocado
- 4 sesame hamburger buns
- 8 thin slices Monterey Jack cheese (about 4 ounces)
Instructions
- Season the chicken with salt and the cumin; transfer to a 6- to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, 6 hours.
- Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Pour the liquid into a small saucepan, leaving any fat in the cup. (Alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 tablespoons brown sugar, 2 tablespoons cider vinegar and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
- Meanwhile, whisk 2 tablespoons vegetable oil and the remaining 2 tablespoons cider vinegar and 1 teaspoon brown sugar in a large bowl. Add the cabbage, radishes, scallions and ½ teaspoon salt; toss. Set aside.
- Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but ½ cup of the sauce; season with salt.
- Preheat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with the slaw, avocado and roll tops. Serve with the remaining sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 903 |
| Total Fat | 58 g |
| Saturated Fat | 15 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 7 g |
| Sugar | 27 g |
| Protein | 40 g |
| Cholesterol | 181 mg |
| Sodium | 1290 mg |
Reviews
Failed to read the full recipe first so I ended up throwing everything in a crockpot. When I came home six hours later—welp, dinner on a big toasted hoagie smothered with cole slaw, cheese and avocado. There’s no mystery here—you will love it.
Delicious and easy!
Love it – have it on monthly repeat and use leftovers for quesadillas. I sear the seasoned chicken thighs before putting in slow cooker, takes a little extra time but prefer it this way.
I love cumin, but 2 tsp. would have been too overpowering for me, so I cut it down to 1 tsp. I also put in an entire 14.5 oz can or fire roasted chopped potatoes. I omitted the last step of browning the meat. The chicken was delicious and very juicy. Easy recipe.
Made it for my family and we LOVED it!!!
Great recipe! It took me way longer than the 35 minutes of active time suggested but definitely going to make this again
I would have never put these ingredients together, but this one is definitely a keeper! Double batch even to ensure adequate leftovers!
Eaten this over and over. I’m surprised there are no other reviews. This one is a winner! Love it!