Barbecue Pulled Chicken

I found this recipe on
I love using the crock pot, because then I don't feel like I did a whole lot to get dinner ready, and can ACTUALLY enjoy my food when I eat it. Yummy delicious food.

  • 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
  • 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.
* I didn't have dry mustard on hand, so I put a couple squirts of dijon. Still delicious!*
This is a double batch FYI. Had chicken that needed to be used, so I doubled and froze half for another dinner. I just wanted to clarify so you're not confused seeing all that mustard. :)
  • Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  • Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
  • This was great on buns, and I'm sure it would be great over rice, on salads, or regular bread as well.

  • Nutrition: (just meat mix. Choose your bread/bun wisely) 
Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

No comments:

Related Posts Plugin for WordPress, Blogger...