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Slow-Cooker Pulled Chicken

3
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
10
Difficulty
Easy
Most of the work for this dish is in the chopping-and-mincing phase.

Ingredients

canned tomato sauce

1 cup(s), no-salt added

canned green chili peppers

½ cup(s)

minced onion

½ cup(s)

red wine vinegar

3 Tbsp

molasses

2 Tbsp, unsulphered

paprika

2 Tbsp, smoked

canned tomato paste

1 Tbsp, no-salt added

Worcestershire sauce

1 Tbsp

chili powder

1 Tbsp

dry mustard

2 tsp

minced garlic

1 tsp

ground cloves

¼ tsp

uncooked boneless skinless chicken thigh(s)

1½ pound(s)

uncooked boneless skinless chicken breast(s)

1 pound(s)

Instructions

  1. Stir tomato sauce, chilies, onion, vinegar, molasses, smoked paprika, tomato paste, Worcestershire sauce, chili powder, dry mustard, garlic and cloves in a 5- to 6-quart slow cooker. Tuck chicken thighs and breasts into sauce, turning to coat.
  2. Cover and cook on low for 6 hours, or until meat can be easily shredded with a fork. Do so with two forks, stirring shredded meat into sauce.
  3. Serving size: 1 cup

Notes

Want to learn how to turn this chicken into quesadillas, potpie, a casserole or grain salad? Check out this article. Tips, hints and suggestions Unsulphured molasses has a deeper, darker taste because it’s made from mature sugarcanes that don’t need sulfur dioxide as a preservative. Substitute sorghum syrup at will.Even with hot canned green chilies, the pulled chicken may be too mild for your taste. Over the long haul, slow cookers destroy capsaicin, the fiery chemical in chilies. Go with mild chilies in the batch and offer fiery condiments at the table.Alter the presentation here by serving in whole-wheat pita pockets with shredded lettuce, sliced fresh tomatoes and a small dollop of creamy lowfat dressing.The pulled chicken freezes exceptionally well. Store it, tightly sealed, in one- or two-serving containers to be thawed in the fridge and then heated in the microwave on high for 3 or 4 minutes.

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