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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks like a wonderful dish that’s colorful and healthy too!
Yum! I really want to try this.
I am definitely making this for my hubby – he adores red curry, and I adore my crock pot! It’s a match made in heaven!
I’ve been looking for something to do with my leftover butternut squash but hadn’t found anything inspiring until now! I’m definitely sticking it in curry. Thanks!
Sooo good! I used the liquid smoke and a mix of smoked and regular paprika. I made it for a crowd. This is a great recipe!