Sunday, January 4, 2015

Pulled Barbecue Chicken

I'll snap a photo next time we make it, but this is a twist on the usual shredded bbq chicken where you just add your favorite bbq sauce.  Great to feed a crowd, or to make and freeze for a quick weeknight meal.

Pulled Barbecue Chicken

Makes 4-6 servings

2 1/2 lb. boneless, skinless chicken thighs or breasts, trimmed of fat
1 8-oz. can reduced-sodium tomato sauce
1 4-oz. can chopped green chiles, 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
1 tsp. ground chipotle chile
1/2 tsp. salt
1 small onion, finely chopped
1 clove garlic, minced

Combine tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire, mustard, ground chipotle and salt in a 6-quart slow cooker and Stir 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 (or just keep it in the crock pot if you're lazy like me). Return the chicken to the sauce, stir well and serve.  Serve on rolls or tortillas with sliced jalapenos, sliced red onions, lettuce, tomatoes, some sour cream, etc. Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.