Crock Pot Barbeque Pulled Chicken

I could go on and on about a crock pot. Does using the term crock pot age me? Or is “slow cooker” just way more glamorous sounding? Whatever you call it, these babies are heaven sent. I feel SO in control of my life on the days when dinner is prepared by noon. And instead of inwardly groaning at about 4:30 when I should be in the kitchen starting dinner, kiddos and I stay out to play just a little bit longer.

This chicken has an awesome smoky flavor and a little bit of kick...not really the sweet and tangy flavors you expect from something called barbeque. The sauce goes together pretty quick and is a little more complex than something you’d get out of a bottle. This has been a big hit at family get-togethers when served with some sour cream, red onion, and jalapeno slices.

 

Crock Pot Barbeque Pulled Chicken

Author: Erin (adapted from Eatingwell.com)

Ingredients

• 1 8 oz can tomato sauce


• 1 4 oz can chopped green chiles, drained


• 3 T cider vinegar


• 2 T honey


• 1 T smoked paprika


• 1 T tomato paste


• 1 T Worcestershire sauce


• 2 t. dry mustard


• 1 t. ground chipotle chile


• 1/2 t. salt


• 2 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat


• 1 small onion, finely chopped


• 2 cloves garlic, minced

Instructions

1. Whisk together first 10 ingredients.


2. Pour over chicken, onion, and garlic in crock pot.


3. Cook on low for 5 hours.


4. Shred chicken with a couple of forks right in the crock pot. It may look like a lot of liquid after cooking, but it incorporates nicely into the shredded meat.


5. Serve on rolls with sour cream, red onions, and jalepeno slices.

Notes

I have also made this dish using chicken breasts instead of thighs. It's leaner and just as good in my opinion. My recommendation if you make this substitution is to watch your cooking time. Breasts don't take as long to cook and can start to dry out pretty fast. I would start checking it at about 3-4 hours.

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