- 1 tablespoon olive or vegetable oil
- 2 pounds skinless, boneless chicken thighs
- 1 large red pepper, cut into 2-inch-long strips
- 1 large sweet onion, thinly sliced
- 1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
- 3/4 cup water
- 1/4 cup cider vinegar
- 2 tablespoons packed brown sugar
- 1 teaspoon ground chipotle chile pepper
- 1 (13 ounce) package Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
- shredded Cheddar cheese
- Heat 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.
- Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
- Stir 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.
- Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
- Cook for 10 minutes or until the sauce is thickened.
- Serve the chicken mixture on the buns. Top with the cheese, if desired.