Categories: Chicken, Hot Sandwich, Main Dish, Slow Cooker, Tex-Mex
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
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In a skillet, brown the chicken, onion, and garlic in the heated olive oil; set aside.
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In a mixing bowl, combine the remaining ingredients.
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Place the chicken mixture in a slow cooker.
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Pour the sauce over the chicken.
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Cover and cook on LOW for 5-6 hours or until the chicken is cooked through.
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Remove chicken and shred with a fork.
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Open each sourdough roll and place on individual serving plates.
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Top with shredded chicken.
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Then top with sauce.
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Note: When making the sauce, I add a little adobo sauce from the chiles to taste.