4

Slow Cooker Cherry Chipotle Pulled Chicken

Total Time
6 hr 10 min
Prep
10 min
Cook
6 hr
Serves
6
Difficulty
Easy
Here’s a terrific pulled chicken that won’t heat up your kitchen this summer.
Ingredients

cherries

10 oz, Bing, pitted and halved

no salt added canned crushed tomatoes

1 cup(s)

canned 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(s)

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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