Slow Cooker Chipotle Berry Chicken Sandwiches
Recipe type: main course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
Shredded chicken slow cooked in a rich marinade of balsamic, berry preserves and chipotle piled high on a wheat bun and toasted to perfection. A total hassle-free meal that is light on the calories and loaded with flavor.
  • 1½ lbs boneless, skinless chicken thighs
  • ⅓ cup balsamic vinegar
  • 3 tbsp fruit preserves - I used apricot-raspberry, though blackberry or fig would also be great
  • 2 tbsp ketchup
  • 2 tsp Dijon mustard
  • 3 cloves of garlic, minced
  • 1 chipotle pepper in adobe sauce, minced -- for extra heat, add a tsp of adobe sauce
  • 5 sprigs of fresh thyme
  • Salt and pepper to taste
  • 5 buns
  • Optional toppings: melted cheese, slaw, arugula, etc.
  1. Season chicken with salt and pepper and place in slow cooker.
  2. In a bowl, whisk together sauce ingredients - balsamic, preserves, ketchup, Dijon mustard, garlic, chipotle pepper and thyme. Pour over chicken and toss to fully coat.
  3. Cook on low heat for 5-6 hours.
  4. Transfer chicken to a cutting board and shred with two forks. Place shredded chicken back in the slow cooker and toss with sauce.
  5. Pile high on a bun and top with a slice a cheese (optional). Place open-faced sandwich under the broiler until the cheese is melted. Serve!
I like to brown the outside of meat before placing it in the slow cooker to give it a nice crisp. I heat my cast iron skillet over medium-high heat and cook chicken for no longer than 1 minute per side, just until browned, and then transfer it right to the slow cooker. Just a personal preference!
Nutrition Information
Serving size: 1 sandwich (including whole wheat bun, not including topping) Calories: 311 Fat: 9 grams Saturated fat: 2 grams Carbohydrates: 35 grams Sugar: 14 grams Sodium: 465 mg Fiber: 3 grams Protein: 25 grams Cholesterol: 99 mg
Recipe by Dishing Out Health at