Wednesday, June 27, 2012

Slow Cooker BBQ Pulled Chicken

I've realized one thing from this recipe...I don't use my slow cooker nearly as much as I should. 

I've made this recipe before just haven't shared it with you. It's pretty much the only recipe I use that includes my slow cooker. That's a problem! Slow cookers are awesome. You come home from work and your dinner is ready! The only thing I had to do when I got home from work was shred the chicken! Success. Additional success, we had leftovers!

Aside from the ease of the recipe it's also very tasty. The honey really adds a nice sweetness while the chiles add a kick of spiciness. I made this for a family BBQ last summer. I did one bunch with out the chiles and one with. Both very tasty, just want to make one a little more kid friendly without the spice.

 The recipe calls for thighs, I substituted boneless, skinless breasts which worked just as nice. The first night we had these, I served them on rolls. The next night I served over cornbread. Both ways were very good. It's nice to change up leftovers. 

Make this for yourself or for a crowd! I promise you'll (and they'll) enjoy!

Barbecue Pulled Chicken
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.
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.

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