Slow cooker cherry chipotle pulled chicken
1
Points®
Total time: 6 hr 10 min • Prep: 10 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
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.
Ingredients
Cherries
10 oz, Bing, pitted and halved
No salt added canned crushed tomatoes
1 cup(s)
Tomato paste
2 Tbsp, reduced sodium
Molasses
1½ Tbsp
Apple cider vinegar
1½ Tbsp
Paprika
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
2 pound(s)
Instructions
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.
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