• 8 oz. tomato sauce, canned, reduced-sodium
  • 4 oz. green chiles, drained, chopped
  • 3 T. cider vinegar
  • 2 T. honey
  • 1 T. sweet or smoked paprika
  • 1 T. tomato paste
  • 1 T. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 tsp. ground chipotle chile
  • 1/2 tsp. salt
  • 2 1/2 lb. chicken thighs, boneless, skinless, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced

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  1. Combine tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6 qt. slow cooker until smooth.
  2. Add chicken, onion and garlic; stir to combine.
  3. Cover. Cook on Low for about 5 hours, until the chicken can be pulled apart.
  4. Move the chicken to a cutting board and shred with a fork.
  5. Return the chicken to the sauce, stir well and serve in bun of your choice.

Note: Great to make ahead, and can freeze for up to one month!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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