Barbecue Pulled Chicken

By melanieroe

8 servings
Active Time: 25 minutes
Total Time: 5 1/2 hours

Nutrition

Per serving: 184 calories; 8 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 8 g carbohydrates; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.
Nutrition Bonus: Selenium (19% daily value), Vitamin A & Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carb., 2.5 lean meat

Ingredients

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1 tablespoon sweet or smoked paprika
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground chipotle chile
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
• 1 small onion, finely chopped
• 1 clove garlic, minced

Preparation

Step 1

1. Stir tomato sauce, 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. Return the chicken to the sauce, stir well and serve.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.