Name: Slow-Cooker Barbecue Chicken Sandwiches
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT6H35M0.000S
Yield: 4 servings
Cuisine: american
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)

Directions

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.

Photograph by Con Poulos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine