Friday, February 24, 2012

Slow Cooker Pulled Chicken

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced

1/4 c. cider vinegar

3 TBSP honey

1 TBSP plus 2 tsp. sweet or smoked paprika

2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard

1 TBSP chili powder

1 tsp. salt

3 lbs. boneless, skinless chicken thighs and breasts, trimmed of fat (I used 1 1/2 lbs. of each)

1 medium onion, chopped
3 cloves garlic, minced


Directions:

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

2. Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.


3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve. Serves 8-10.
 
 
Transform for Later in the Week:
BBQ Chicken Chopped Salad
 
Ingredients:
Lettuce (whichever kind you like)-for this, I either buy shredded lettuce or cut it super thin into ribbons because I think it workes better in smaller pieces with the other ingredients
 
Toppings: black beans, corn, jalapeno, shredded cheddar cheese, jicama, avocado, ranch dressing
 
Pile some lettuce up with your leftover pulled chicken and whatever toppings you like. Enjoy! 

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