INGREDIENTS

• 2 Tbsp. Olive Oil
• ½ C. Yellow Onion, chopped
• 2 Garlic cloves, minced
• 2 Tbsp. Jerk Chicken Seasoning
• 2 ½ lbs. Chicken Breasts, boneless and skinless
• 1 C. Chicken Broth
• 2 Tbsp. Apple Cider Vinegar
• ½ C. Diced Canned Tomatoes
• 1/4 C. Cilantro, chopped
• Juice of 2 Limes
• 8 Canyon Bakehouse Gluten Free Heritage Style Bread
• 8 Butter Lettuce Leaves
• Mango Salsa (recipe follows), and Fresh Cilantro, for garnish              

DIRECTIONS

1. Lightly sauté onions and garlic over medium heat, until just tender. Add jerk seasoning, and sauté for 1-2 minutes more until fragrant.
2. Add the sautéed mixture to a slow cooker and lay the chicken breasts on top. Pour the chicken broth, vinegar and tomatoes over the chicken.
3. Slow-cook the sandwich filling ingredients for 2-4 hours.
4. Transfer the chicken breasts to a large bowl to shred.
5. Return the sandwich filling to the slow cooker with the cilantro and lime juice, and combine.
6. Assemble the sandwiches on buns with lettuce and filling. Garnish with mango salsa and fresh cilantro.

INGREDIENTS FOR THE MANGO SALSA

• 1 Jalapeno pepper, ribs and seeds removed, minced
• 1 ½ Mangoes, chopped
• 1/2 Red Onion, chopped
• 1/2 Bell Pepper, chopped
• 2 ½ Tbsp. Lime Juice
• 3 Tbsp. Cilantro, chopped

DIRECTIONS

1. Combine ingredients, cover and chill for 15-20 minutes before serving.