Slow-Cooker Barbecue Chicken Sandwiches

Slow cookers are great for cooking certain cuts of meat until they easily pull apart (i.e. chicken thighs). Chipotle in adobo adds a bold layer of smoke and heat to many Mexican dishes, so we’re adding some to this barbecue sauce to dial up the flavor.

Print Recipe

Cook Time 35

Total Time 6 35

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 4036.2 kcal

Equipment

1 Slow Cooker 6 to 8-quart capacity
1 Small Saucepan
1 Large Nonstick Skillet
1 Large Bowl
1 Baking Sheet

Ingredients

Main

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

Instructions

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.

Notes

Using chicken thighs is key here as they stay moist and become incredibly tender during the long, slow cook, perfect for pulling. Don't skip the step of crisping the pulled chicken in the skillet; this adds crucial texture contrast to the saucy, tender meat. A fat separator makes defatting the cooking liquid easy, but you can simply skim the fat carefully with a spoon. Adjust the amount of chipotle based on your preferred heat level. Ensure your broiler is fully preheated for quick cheese melting without burning the buns.