RECIPE OVERVIEW
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
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.
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