Barbecue Pulled Chicken

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.

INGREDIENTS

1 8-ounce careduced-sodium tomato sauce1 4-ounce ca chopped green chiles, drained

3 tablespoon cider vinegar

2 tablespoon 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

COOKING DIRECTIONS

Step 1
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.Step 2
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Step 3
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

MAKE AHEAD TIP

Cover and refrigerate for up to 3 days or freeze for up to 1 month.