Crock pots are making a comeback, and for good reason. Slow-cooked dishes are ideal for making ahead and reheating, and leftovers can be enjoyed for several days. Try this easy, healthy crock pot recipe for barbecue pulled chicken. This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos and sour cream on hand to top to this hearty main course.
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
½ teaspoon salt
2 ½ 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.