This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapeños, 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.
- One 8-ounce can reduced-sodium tomato sauce
- One 4-ounce can chopped green chilies, 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 chili
- 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 the tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add the 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 Publisher. All rights reserved.
nutrition information per serving
184 calories; 8g total fat; 2g total saturated fat; 68mg cholesterol; 257mg sodium; 8g carbohydrates; 1g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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