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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3 Responses to “Goat Cheese Stuffed Chicken”

  1. #
    1
    Sarah — November 7, 2007 at 2:36 am

    Your chicken looks yummy! 🙂

  2. #
    2
    Katie — November 7, 2007 at 1:31 pm

    That looks absolutely divine!!

  3. #
    3
    Renea — November 7, 2007 at 4:15 pm

    That looks amazing!

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