CHIPOTLE CHICKEN SANDWICH RECIPES

Name: Slow-Cooker Chicken Chipotle Sandwiches
Prep time: 25 min
Total time: 3 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can); 2 chipotle chiles in adobo sauce, finely chopped; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 2 lb boneless skinless chicken thighs; 1 cup water; 1/2 cup apple cider vinegar; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 small red onion, thinly sliced (1 cup); 6 torta or hoagie rolls, split; 1/2 cup crumbled queso fresco; 1 avocado, sliced

SLOW-COOKER CHICKEN CHIPOTLE SANDWICHES RECIPE ...

Slow-Cooker Chicken Chipotle Sandwiches Recipe ... image

Chipotle chiles give this classic Mexican “torta” its spicy, smoky flavor, which is paired nicely with quick-pickled red onion, fresh queso and creamy avocado slices.

Provided by Betty Crocker Kitchens

Total Time 3 hours 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1/2 cup Muir Glen™ organic fire roasted crushed tomatoes (from 14.5-oz can)
2 chipotle chiles in adobo sauce, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
2 lb boneless skinless chicken thighs
1 cup water
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 small red onion, thinly sliced (1 cup)
6 torta or hoagie rolls, split
1/2 cup crumbled queso fresco
1 avocado, sliced

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.

Nutrition Facts : Calories 500 , CarbohydrateContent 46 g, CholesterolContent 155 mg, FatContent 1 , FiberContent 4 g, ProteinContent 41 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 1650 mg, SugarContent 9 g, TransFatContent 1/2 g

CHIPOTLE CHICKEN SANDWICHES | HY-VEE

Chipotle Chicken Sandwiches | Hy-Vee image

Provided by Hy-Vee Seasons Magazine

Yield 6 1/2 cup filling on each pretzel roll

Number Of Ingredients 14

Ingredients

1 tbsp. of Hy-Vee Select olive oil
0.5 c. of finely chopped onion
2 tbsp. of Hy-Vee packed brown sugar
1 canned chipotle pepper, finely chopped*
1 tsp. of Hy-Vee chili powder
0.5 tsp. of Hy-Vee garlic powder
0.5 tsp. of Hy-Vee ground mustard
0.125 tsp. of cayenne pepper
1 c. of Hy-Vee ketchup
0.25 c. of water
2 tbsp. of Hy-Vee cider vinegar
1 tbsp. of molasses
1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
6 Hy-Vee Baking Stone pretzel rolls, split

Steps:

1. In a large skillet, sauté onion in oil over medium heat for 5 minutes or until onion is tender, stirring frequently. Stir in brown sugar, chipotle pepper, chili powder, garlic powder, mustard and cayenne pepper; cook for 30 seconds. Stir in ketchup, water, vinegar and molasses. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in chicken; cook for 5 minutes, stirring frequently.
2. Serve on pretzel buns.
3. *Note: Chile peppers contain volatile oils that can burn your skin. Wear plastic or rubber gloves to protect your hands.

Nutrition Facts : Calories 490, FatContent 9g, SaturatedFatContent 2.5g, TransFatContent 0g, CholesterolContent 45mg, SodiumContent 1480mg, CarbohydrateContent 71g, FiberContent 4g, SugarContent 23g, ProteinContent 27g

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