Pulled pork sandwiches are high on my list. I love them. This is a “healthier” version. To reduce more of the fat, I used chicken breasts instead of thighs. You can serve these sandwiches on those super thin “buns” to ease the guilt! Also, you can throw it in the crockpot and forget about it!
Barbecue Pulled Chicken
8 oz can reduced-sodium tomato sauce
4 oz can chopped green chiles, drained
3 Tbs cider vinegar
2 Tbs honey
1 Tbs sweet or smoked paprika
1 Tbs tomato paste
1 Tbs Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile
1/2 tsp salt
2 1/2 lbs boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Make Ahead Tip
Cover and refrigerate for up to 3 days or freeze for up to 1 month.