Nothing better than pulled Chicken, so many uses for it – hope you enjoy.
Recipe Adapted from – Eating Well
1 8 oz. can tomato sauce
1 4 oz. can chopped green chilis, drained
3 Tbsp. cider vinegar
2 Tbsp. honey
1 Tbsp. sweet or smoked paprika
1 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard (I used 1 tsp. Dijon)
1 tsp. ground chipotle chilI
1/2 tsp. salt
2 1/2 lbs. boneless, skinless chicken thighs (I used breasts), trimmed of fat
1 onion, finely chopped
1 small Jalapeno pepper finely diced
1 clove garlic, minced
Stir tomato sauce, chilis, 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.