Barbecue Pulled Chicken (slow cooker)

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Pre-Notes

This is good served with coleslaw.

Ingredients

1. 1 (8 oz) can tomato sauce
2. 1 (4 oz) can chopped green chiles, drained
3. 3 T cider vinegar
4. 2 T honey
5. 1 T sweet or smoked paprika
6. 1 T tomato paste
7. 1 T Worcestershire sauce
8. 2 t dry mustard
9. 1 t ground chipotle chile
10. 1/2 t salt
11. 2 1/2 lb boneless, skinless chicken thighs, trimmed of fat
12. 1 small onion, finely chopped
13. 1 clove garlic, minced
14. 4 buns

Instructions

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.
2. Add chicken, onion, and garlic, stir to combine.
3. Put the lid on the slow cooker and cook on Low until the chicken can be pulled apart, about 5 hours.
4. Transfer the chicken to a cutting board and shred with a fork.
5. Return the chicken to the sauce, stir well and serve on buns.

Post-Notes

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

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