Tomatillo Pulled Chicken Sandwiches

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Since the tomatillo chicken for these pulled chicken sandwiches starts with rotisserie meat, prep work is simple. Then, this chicken recipe continues on the "easy" motif with a three-step slow cooker method.

Tomatillo Pulled Chicken Sandwiches
Photo: Andy Lyons
Prep Time:
25 mins
Slow Cook Time:
2 hrs
Total Time:
25 mins
Servings:
16

Ingredients

  • 2 2 pound purchased roasted chickens

  • 1 Recipe Tomatillo-Garlic Sauce

  • Salt

  • Ground black pepper

  • Desired toppings (such as sliced red onion, sliced tomatoes, lettuce leaves, and/or sliced Monterey Jack cheese)

  • 16 ciabatta rolls, split and toasted

Tomatillo-Garlic Sauce

  • 2 11 ounce cans tomatillos, drained

  • 1 cup 1 cup coarsely chopped onion (1 large)

  • ¾ cup loosely packed fresh cilantro leaves

  • 2 tablespoon lime juice

  • 1 tablespoon vegetable oil

  • 1 fresh jalapeño chile pepper*, seeded and coarsely chopped

  • 4 cloves garlic

  • ½ teaspoon ground cumin

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

Directions

The day before:

  1. Remove meat from chickens, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a storage container; cover and chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer to a storage container; cover and chill overnight.

Tailgate day:

  1. In a 3-1/2- or 4-quart slow cooker with a car adapter combine shredded chicken and sauce. Cover and heat on high-heat setting about 2 hours or until heated through. Season to taste with salt and pepper.

  2. Tightly cover slow cooker and tote in an insulated carrier. Tote desired toppings in an insulated cooler with ice packs.

  3. At the tailgating site, plug slow cooker into car adapter and keep chicken mixture warm on warm-heat setting. To serve, fill rolls with chicken mixture and toppings.

Tomatillo-Garlic Sauce

  1. In a blender or food processor combine tomatillos, onion, cilantro, lime juice, vegetable oil, jalapeño, garlic, cumin, salt, and black pepper. Cover and process until smooth.

Must-have equipment:

3-1/2- or 4-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

291 Calories
11g Fat
32g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 291
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 1017mg 44%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 18g
Vitamin C 17.1mg 86%
Calcium 30.3mg 2%
Iron 3.8mg 21%
Potassium 39mg 1%
Folate, total 8.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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