Archive | April 2011

Barbecue Pulled Chicken

I have fixed this dish three times now and we love it! Very simple….Just put it all in the crock pot and when you get home from work it’s all done!

Modifications that I made to the recipe below:
*I used just plain old paprika
*We couldn’t find ground chipotle chile so one time we substitued canned chipotle chiles and the other time we used both jalepeno and chili peppers (small can) instead of the chipotle chiles. It was good either way.
*I used dehydrated onions instead of a fresh, chopped one
*I used garlic salt instead of minced garlic
**Dont forget the guacamole!

We use the chicken and make tacos using soft flour tortillas!

Barbecue Pulled Chicken
Source: © EatingWell Magazine

Active Time: 25 Minutes
Total Time: 5 Hours 30 Minutes
Yield: 8 servings

This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

RECIPE INGREDIENTS
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

DIRECTIONS
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.

Rebecca

Rebecca

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