Ingredients
- 2-3 boneless chicken breasts
- 2 yellow onions, chopped
- 4-5 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 (8-ounce) can tomato paste
- 1 (16-ounce) can tomato sauce
- 2 chipotles in adobo sauce, 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
- Fresh cilantro
Directions
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Lightly brown the chicken, onion, and garlic in the olive oil
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In a medium-sized bowl, mix the remaining ingredients, except for the cilantro
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Place the chicken mixture in the slow cooker and top with sauce
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Cover and cook on low for 5 to 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 plates
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Divide the shredded chicken equally over the 4 open rolls
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Top with sauce and, if desired, garnish with cilantro