Ingredients

• 1 8-ounce ca reduced-sodium tomato sauce
• 1 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

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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.