Active Time: 25 minutes
Total Time: 5 1/2 hours
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp sweet or smoked paprika
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile
1/2 tsp salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
1. Stir tomato sauces, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Returnt he chicken to the sauce, stir well and serve.