I love chicken that has a chipotle kick to it. This is a go-to meal when I’m looking for something extra tasty.
—TAMRA PARKER MANLIUS, NY
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
1. In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until the chicken is tender and a thermometer reads at least 165°.
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place the chicken mixture on bun bottoms. Replace the bun tops.
FREEZE OPTION Freeze the cooled meat mixture and sauce in the freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.