Categories: Sandwiches
Ingredients
- Chicken:
- 2 lb. chicken breasts
- 4 garlic cloves, minced
- 1 tsp each chile powder, ground cumin and sea salt
- 1/2 tsp chipotle chile powder
- Pinch black pepper
- 4 whole-grain buns, split and toasted
- Salsa Verde:
- 7 tomatillos, husked and rinsed
- 4 Anaheim chile peppers
- 1 large shallot, roughly chopped
- 1/3 cup fresh cilantro
- 2 large garlic cloves, roughly chopped
- 1 tsp sea salt
- 2 tbsp. olive oil
Directions
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Prepare salsa: Preheat broiler to high and arrange oven rack 6 inches from heat source. Line a large rimmed baking sheet with foil and mist with cooking spray. Arrange tomatillos and chile peppers in a single layer on prepared sheet. Broil, turning once, until softened and slightly charred, about 10 minutes.
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Transfer chile peppers to a large heat-proof bowl; cover bowl tightly with plastic wrap. Let stand for 15 minutes. Gently peel off skins and cut peppers in half; remove seeds and white pith. Discard skins, seeds and pith. Roughly chop peppers.
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Meanwhile, transfer tomatillos to a blender or food processor; add shallot, cilantro, garlic and salt. Blend until smooth. Add chile peppers and blend until just combined.
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In a large skillet on medium, heat oil. Add tomatillo mixture and bring to a simmer; cook, stirring often, for 5 minutes. Remove from heat; let cool completely.
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Prepare chicken: In a slow cooker, combine chicken, garlic, chile powder, cumin, salt, chipotle chile powder, black pepper and 1/2 cup salsa verde; stir to coat. Transfer remaining salsa verde to a bowl; cover and refrigerate until needed. Cover slow cooker and cook on LOW 7 hours.
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Using tongs, transfer chicken to a separate large bowl. Using 2 forks, shred chicken into bite-size pieces. Return to slow cooker; stir to coat.
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Meanwhile, in a small saucepan, heat reserved salsa verde on low, stirring occasionally, until warm. Divide chicken mixture among bun halves. Top with desired toppings and salsa verde, dividing evenly.