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Barbecue Pulled Chicken

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Source: © EatingWell Magazine

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Reviews: 4 See Reviews

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Active Time:  25 Minutes
Total Time:  5 Hours 30 Minutes
Yield:  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.

RECIPE 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

Barbecue Pulled Chicken Recipe at Cooking.com

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DIRECTIONS

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: Yield: 8 servings

Calories:

184

Fat. Total:

Protein:

20g

Carbohydrates, Total:

Fat, Saturated:

Fiber:

Cholesterol:

68mg

Sodium:

257mg

% Cal. from Fat:

39%

Spotlight Recipe Review

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Rating:

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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