Crockpot Pulled Chicken

This recipe is long overdue for an appearance on the here. I think I made it the first time about a year ago. Hubby and I had a can of chipotles in the fridge that we had opened for another recipe so I set out to find something to use them up. Since that first time, we’ve made this recipe probably 8-9 times. Everyone who has had this chicken loves it. And I love how easy it is to make – gotta love the crockpot doing all the hard work!

Be warned, if you’re a spice wimp like me, this might be a smidge on the spicey side for you. For everyone else, it’ll be amazing though. That’s the chipotles for you!

One Year Ago: Sesame Crisps and Spaghetti Squash with Spinach and Raisins
Two Years Ago: Crockpot Beef and Peppers and Creme Brulee
Three Years Ago: Cranberry Applesauce

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Crockpot Pulled Chicken

Yield: 8-10

Ingredients:

1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tbsp honey
1 Tbsp plus 2 tsp. sweet or smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder
1 tsp salt
3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
6 cloves garlic, minced

Directions:

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder 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 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Recipe as seen on Apple A Day, originally from Eating Well

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13 Responses to “Chicken Gyros”

  1. #
    1
    yumventures — July 9, 2010 at 11:55 am

    I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!

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    2
    Manne — July 9, 2010 at 3:47 pm

    Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.

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    3
    We Are Not Martha — July 9, 2010 at 5:33 pm

    Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!

    Sues

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    4
    Lauren — July 9, 2010 at 6:02 pm

    I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).

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    Debbi Does Dinner Healthy — July 9, 2010 at 6:39 pm

    I just made something similar and they were great! LOVE the sauce! Thanks!

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    biz319 — July 9, 2010 at 8:34 pm

    Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀

    I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!

    Hope you have a great weekend!

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    7
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    8
    Sweet & Savory Summer — July 9, 2010 at 9:21 pm

    I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂

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    9
    Julie — July 9, 2010 at 11:50 pm

    We definitely have to try these…yum!

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    10
    brettb734 — July 11, 2010 at 2:46 am

    Those look delicious, I will have to try those!

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    11
    Sheena — July 13, 2010 at 12:20 am

    Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!

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    12
    Cara — July 13, 2010 at 1:40 pm

    welcome to the bandwagon! love Elly’s recipe!

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    Jen — July 13, 2010 at 4:43 pm

    Manne – sounds like a plan

    Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.

    Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!

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