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
Preparation
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.
