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Barbecue Pulled Chicken

Source: © EatingWell Magazine
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  25 Minutes
Total Time:  5 Hours 30 Minutes
  8 servings
This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

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

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
Barbecue Pulled Chicken Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 184
Fat. Total: 8g
Protein: 20g
Carbohydrates, Total: 8g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 68mg
Sodium: 257mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Monica Reviewed: 04/06/2009
Even better on the second day
This is a very easy and yummy recipe. It was even tastier a couple days later. It was a little runny, though... I'd recommend using more tomato paste to thicken it up.
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