Saturday, February 16, 2013

Crockpot Barbecue Pulled Chicken

8 servings
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.


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