Ingredients
1 tbsp. vegetable oil
2 lb. skinless, boneless chicken thighs
1 red pepper
1 large sweet onion
1 can Campbell’s® Condensed Tomato Soup
3/4 c. water
1/4 c. cider vinegar
2 tbsp. brown sugar
1 tsp. ground chipotle chile pepper
1 package Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
shredded Cheddar cheese
Preparation
Step 1Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it’s well browned on both sides. Remove the chicken and set aside.Step 2Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.Step 3Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.Step 4Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.Step 5Cook for 10 minutes or until the sauce is thickened.Step 6Serve the chicken mixture on the buns. Top with the cheese, if desired.
