Slow Cooker Mexican Barbecue Chicken Sandwiches

I saw this in the September 2016 issue of the Food Network Magazine.  I am not huge fan of chicken thighs so maybe I will do a mixture of breasts and thighs. I will cook it for slightly less time than the recipe calls for so as not to dry out the white meat.

6 large skinless, boneless chicken thighs, about 2 pounds
Kosher salt
2 tsp. ground cumin
1 chipotle chile in adobo sauce, chopped plus 3 tbsp. sauce from the can
1 can fire roasted tomatoes
1/2 medium onion, grated
2/3 C. ketchup
3 tbsp. plus 1 tsp. packed light brown sugar
1/4 C. apple cider vinegar
1 tbsp. Worcestershire
1/4 vegetable oil
2 C. shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
1 avocado
4 sesame hamburger buns
8 thin slices Monterey Jack cheese

Season the chicken with salt and cumin; transfer to slow cooker.  Add the chipotle and adobo sauce, tomatoes and onion; toss to coat.  Cover and cook on low for 6 hours.

Remove the chicken to a plate and set aside.  Transfer the cooking liquid to a fat separator.  Pour the liquid into a small saucepan leaving the fat behind.  Add the ketchup, 3 tbsp. brown sugar, 2 tbsp. cider vinegar, and Worcestershire sauce to the saucepan. Bring to a boil, then reduce heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.

Meanwhile, whisk 2 tbsp. vegetable oil and the remaining 2 tbsp. cider vinegar, and 1 tsp. brown sugar in a large bowl.  Add the cabbage, radishes, scallions, and 1/2 tsp. salt; toss and set aside.

Heat the remaining 2 tbsp. vegetable in a large nonstick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes.  Stir in all but 1/2 cup of the sauce; season with salt.

Preheat the broiler. Slice the avocado.  Put the roll bottoms on a baking sheet, top with he chicken and cheese. Broil until the cheese melts, about 2 minutes. Top with slaw, avocado, and roll tops.  Serve with remaining sauce.