Barbecue pulled chicken is similar to the classic pulled pork recipe, except that it uses a lot of tomato sauce. Eat it as is with a salad or as a sandwich filling. I personally like it with tortillas as a wrap. Since I am a vegetable person, I decided to add some lettuce, tomatoes and cucumbers too.
This dish calls for a slow cooker, but you can also cook it in the oven or in a regular pot. The cooking time may vary, so adjust it accordingly. Adding more sauce to the chicken to prevent it from drying up is another option; use up the excess by serving it on the side.
Makes 8 servings
2 1/2 lbs. skinless chicken thigh fillets
1 large red onion, sliced thinly
4 cloves garlic, minced
8oz. can tomato sauce
4oz. can chopped green chili, 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 chili
1/2 teaspoon salt
1 cup sour cream
Jalapenos for serving
Combine the tomato sauce, chili, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a medium sized bowl. Mix until well combined. Place the chicken, half of the onion and garlic in a 6-quart slow cooker and pour in the tomato sauce mixture. Cover and cook it for 5 hours or until the chicken is very tender and pulls apart easily. Place the cooked chicken fillets on a chopping board and shred them using a fork. Return it to the crock pot and stir to coat it with sauce. Transfer it to a plate and top it with jalapenos and sliced onions. Serve warm with sour cream.
Photo Courtesy Of: justthismoment