3 small boneless, skinless chicken thighs (about 12 oz)
1/2 cup pineapple juice
2 tablespoons olive oil, divided
1/4 teaspoon paprika
Salt
Pepper
1 cup fresh (or frozen, thawed) corn kernels (from 2 small ears)
1/4 cup fresh basil, torn
8 slices 100% whole-wheat bread
1 large ripe avocado, sliced thin
1 medium red onion, sliced thin
In a slow cooker, toss chicken, juice, 1 tbsp olive oil, paprika, and salt and pepper. Cover and cook on high 2 hours.
Shred cooked chicken with a fork. Let cool slightly, then remove chicken from slow cooker, discarding excess liquid.
In a bowl, stir together chicken, corn, basil, and remaining 1 tbsp olive oil.
Assemble a sandwich with 1/4 chicken mixture (warm or cold), 1/4 sliced avocado, and 1/4 sliced onion between 2 slices bread, lightly toasted if desired.
Cool leftover pulled chicken completely before storing in an airtight container in the fridge.
Christine Byrne
