Slow Cooker Chipotle BBQ Chicken Sandwiches
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5.0
3 reviews
Excellent
Slow Cooker Chipotle BBQ Chicken Sandwiches
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Shredded chicken tossed in a homemade spicy-sweet barbecue sauce and served with honey lime coleslaw on top.
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Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt and black pepper to taste
- 1 chipotle chile in adobo sauce, minced
- 1 tablespoon adobo sauce
- 3/4 cup canned diced tomatoes with green chiles, such as Rotel
- 1/4 cup low sodium chicken broth
- Cooking liquid leftover in the slow cooker after the chicken has cooked
Chipotle BBQ Sauce
- 1/3 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 2 teaspoons Worcestershire sauce
- Kosher salt and black pepper to taste
- 1 1/4 teaspoons cornstarch dissolved in 1 1/4 teaspoons water
Honey Lime Coleslaw
- 4 cups thinly sliced red cabbage
- 4 radishes thinly sliced
- 1 green onion thinly sliced
- 1/4 cup cilantro leaves chopped
- 1 tablespoon olive oil
- 1 tablespoon honey
- Zest and juice of a lime
- Kosher salt and black pepper to taste
Other Ingredients
- 8 Buns
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Instructions
Chicken
- In a small bowl combine the cumin, garlic powder, onion powder, salt and pepper.
- Sprinkle all over the chicken breasts then place them in a single layer in your slow cooker.
- In the same bowl stir together the minced chipotle chile, adobo sauce, canned tomatoes with green chiles and chicken broth.
- Pour the mixture all over the chicken breasts, stirring to coat them.
- Cover the slow cooker with the lid and set on medium heat for 4 hours.
- Depending on the size and model of your slow cooker, the cooking time may vary, adjust accordingly.
Chipotle BBQ Sauce
- Once the chicken has cooked remove it from the slow cooker onto a plate.
- Pour the cooking liquid from the slow cooker into a small saucepan and whisk in the remaining BBQ sauce ingredients minus the cornstarch slurry.
- Bring the mixture to a boil, then reduce to medium heat and let it reduce by about half stirring occasionally.
- While the sauce reduces shred the chicken and put it back into the slow cooker or into a large bowl.
- Once the sauce has reduced whisk in the cornstarch slurry and continue to whisk the sauce until it thickens, about 3-4 minutes.
- Pour the sauce over the shredded chicken and stir to coat the chicken completely.
- Keep the chicken warm until ready to serve or cool the meat and refrigerate/freeze until ready to use.
Honey Lime Coleslaw
- In a medium sized bowl whisk together the lime zest, juice, oil, honey, salt and pepper.
- Add in the remaining ingredients and toss to coat.
- Let the coleslaw marinate in the dressing for 15 minutes before serving.
- Serve the shredded chicken on toasted buns topped with the coleslaw.
Notes
- The meat and sauce can be made several days in advance and stored in the refrigerator or you can freeze the meat for a later date.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
39g
(13%)
Protein
49g
(98%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Cholesterol
98mg
(33%)
Sodium
729mg
(30%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 49g | 98% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 98mg | 33% |
| Sodium | 729mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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