• 8 oz. tomato sauce
  • 4 oz. diced green chiles
  • 3 T. cider vinegar
  • 2 T. honey
  • 1 T. smoked paprika
  • 1 tsp. garlic powder
  • 1 T. tomato paste
  • 1 T. Worcestershire sauce
  • 2 tsp. yellow mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 lb. boneless, skinless chicken thighs and breast (mix)
  • 1 medium onion, chopped

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  1. Combine all ingredients except onions and chicken in a medium bowl.
  2. Place chicken and onion in a 5-Quart slow cooker.
  3. Cover with sauce and stir to combine.
  4. Cover and Cook on LOW for 6 hours or until chicken is tender enough to shred with a fork.
  5. Remove chicken, shred and then stir back into slow cooker.
  6. Serve on a toasted bun with a side of cole slaw and mac & cheese (our family’s favorite!)

Note: Great to make ahead and freeze until ready to use!

Happy Crocking!

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

XOXO,

Jenn

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