Categories: Chicken, Hot Sandwich, Main Dish, Slow Cooker, Tex-Mex

Ingredients

• 2 -3 boneless chicken breast halves
• 2 yellow onions , chopped
• 4 -5 garlic cloves , chopped
• 1 tablespoon olive oil
• 1 (8 ounce) can tomato paste
• 1 (16 ounce) can tomato sauce
• 2 chipotle chiles in adobo , seeded and chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1/2 cup packed brown sugar
• 1/2 teaspoon seasoning salt
• 4 sourdough rolls

Directions

1. In a skillet, brown the chicken, onion, and garlic in the heated olive oil; set aside.

2. In a mixing bowl, combine the remaining ingredients.

3. Place the chicken mixture in a slow cooker.

4. Pour the sauce over the chicken.

5. Cover and cook on LOW for 5-6 hours or until the chicken is cooked through.

6. Remove chicken and shred with a fork.

7. Open each sourdough roll and place on individual serving plates.

8. Top with shredded chicken.

9. Then top with sauce.

10. Note: When making the sauce, I add a little adobo sauce from the chiles to taste.

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