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Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
Toast hamburger buns
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 on buns.
Makes: 8 servings
Notes: To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
I like to serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste either on the sandwich or as a side.
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Barbecue Pulled Chicken
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
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
Toast hamburger buns
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 on buns.
Makes: 8 servings
Notes: To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
I like to serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste either on the sandwich or as a side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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