Slow cooker cherry chipotle pulled chicken

SmartPoints® value per serving
Total Time
6 hr 10 min
10 min
6 hr
This spicy-sweet pulled chicken that won’t heat up your kitchen this summer. Assemble in 10 short minutes and let the slow cooker do all the hard work. Tender pulled chicken bursting with heat and cherry goodness. Serve this chicken in a sandwich with some cool and crunchy cabbage slaw or make a plate of it with slaw and some roasted potato salad. Take for a picnic lunch or serve to a gathering of friends. This recipe doubles easily without more prep work. Leftovers are terrific hot or cold and make a great take-to-the-office lunch.



10 oz, Bing, pitted and halved

No salt added canned crushed tomatoes

1 cup(s)

Canned tomato paste

2 Tbsp, reduced sodium


1½ Tbsp

Apple cider vinegar

1½ Tbsp


1 tsp, smoked

Canned chipotle peppers in adobo sauce

1 item(s)

Store-bought adobo sauce

1 Tbsp, from the can

Worcestershire sauce

1 Tbsp

Dry mustard

1 tsp

Ground cumin

1 tsp

Ground cloves

½ tsp

Uncooked skinless boneless chicken thigh(s)

2 pound(s)


  1. Stir everything except the chicken thighs in a 5- to 6-quart slow cooker. Nestle the thighs into the sauce.
  2. Cover and cook 6 hours on low.
  3. Use a slotted spoon to transfer the thighs to a cutting board. Turn the slow cooker to high and bring the sauce to a simmer. Cook 5 minutes, or until reduced by about a third of the original liquid volume.
  4. Shred the chicken with two forks. Stir into the sauce. Simmer for a couple of minutes to heat through.
  5. Serving size: 3/4 cup plus 2 tablespoons.