Slow-Cooker Mexican Barbecue Chicken Sandwiches

Slow-Cooker Mexican Barbecue Chicken Sandwiches
17 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)
Nutrition
903
45% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

90% 58

Saturated

75% 15

Trans

- 0

Monounsaturated

- 29

Polyunsaturated

- 10

Carbs

19% 57

Carbs (net)

- 50

Fiber

26% 7

Sugars

- 27

Sugars, added

- 11

Protein

81% 40

Cholesterol

60% 181

Sodium

48% 1152

Calcium

37% 366

Magnesium

21% 89

Potassium

24% 1108

Iron

27% 5

Zinc

36% 4

Phosphorus

71% 498

Vitamin A

29% 257

Vitamin C

55% 49

Thiamin (B1)

41% 0

Riboflavin (B2)

48% 1

Niacin (B3)

72% 12

Vitamin B6

74% 1

Folate equivalent (total)

38% 152

Folate (food)

- 90

Folic acid

- 36

Vitamin B12

54% 1

Vitamin D

73% 11

Vitamin E

37% 6

Vitamin K

49% 59

Sugar alcohols

- 0

Water

- 325
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