Slow Cooker Chicken Chipotle Sandwiches Recipes

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES

Steps:

• In small bowl, beat tomatoes, chipotle chiles, chili powder, cumin, 1 teaspoon salt and the pepper with whisk.
• Spray 3- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Pour tomato mixture over chicken. Cover; cook on High heat setting 3 hours or until chicken is tender.
• Meanwhile, in small bowl, beat water, vinegar, sugar and 1 1/2 teaspoons salt with whisk until dissolved. Place onion in small bowl; pour vinegar mixture over onion. Let stand at room temperature 1 hour; drain.
• In slow cooker, use two forks to shred chicken. Using slotted spoon, divide chicken among rolls. Top with a few of the red onion slices, a sprinkling of queso fresco and a few slices of avocado. Serve immediately.

SLOW-COOKER MEXICAN BARBECUE CHICKEN SANDWICHES

Steps:

• 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.

SLOW COOKED CHIPOTLE CHICKEN

Steps:

• Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
• Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
• Reduce heat and add garlic; cook for 1 minute.
• Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
• Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
• Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
• Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.

SLOW COOKER CHIPOTLE CHICKEN

Steps:

• Brush each chicken breast with adobo sauce. Season both sides with cumin, garlic powder, salt, and pepper. Cut chipotle peppers once, exposing seeds.
• Layer chicken breasts and peppers in a slow cooker. Cover and cook on High until chicken is very tender and no longer pink in the center, 4 to 5 hours.

SLOW-COOKER CHIPOTLE CHICKEN AND RICE

Steps:

• Spray 12-inch nonstick skillet with cooking spray. Sprinkle chicken with garlic salt. Cook chicken in skillet over medium heat 6 to 8 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. Mix chicken, stir-fry vegetables, corn, tomatoes, broth and chilies in cooker.
• Cover and cook on Low heat setting 5 to 6 hours.
• Remove chicken from cooker. Stir rice into mixture in cooker; return chicken to cooker. Increase heat setting to High. Cover and cook 20 to 25 minutes or until rice is tender.