Ingredients
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1/4
cup packed brown sugar
1/4
cup ground ancho chile pepper
1 1/2
teaspoons kosher (coarse) salt
1
teaspoon dried oregano leaves
1/2
teaspoon ground red pepper (cayenne)
1/4
cup cider vinegar
4
cloves garlic, halved
1
medium onion, sliced (1 cup)
2 1/2
lb boneless skinless chicken breasts
16
whole wheat burger buns
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In blender, place tomatoes, brown sugar, ground chile pepper, salt, oregano, red pepper, vinegar and garlic. Cover; blend on high speed until smooth. Pour about 1 cup tomato mixture into slow cooker. Place onion in slow cooker; top with chicken. Pour remaining tomato mixture over chicken.
Cover; cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Remove chicken from cooker; cool slightly. Pour tomato mixture and onion into 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, about 10 minutes or until slightly thickened.
Meanwhile, shred chicken with 2 forks. Reserve 1 cup tomato mixture. Stir shredded chicken into remaining tomato mixture in Dutch oven. Increase heat to medium-high. Cover; cook 2 to 3 minutes, stirring occasionally, until hot. To serve, spoon about 1/2 cup chicken mixture into each bun. Serve with reserved sauce for dipping.
