Barbecue Pulled Chicken
Barbecue Pulled Chicken recipe
EatingWell: February/March 2006
I had such high hopes for this recipe. The sauce just didn’t taste like barbecue sauce. It needed some salt. I usually don’t cook with it, but this recipe really could have used it. The sauce needs to be thickened, so I would add some tomato paste at the end to make it thicker. It wasn’t sweet, so I would add some brown sugar. I probably would make it with ketchup instead of the tomato sauce. Yeah, it just didn’t taste all that great. It was rather bland and just tomato-y and not barbecue at all. I don’t know if I would make this again or not. Maybe with just barbecue sauce instead of the ingredients listed.
Measuring cups and spoons
Knife
Cutting board
Slow cooker
Yield: 8
Barbecue Pulled Chicken
Cook Time:
5 hours 5 minutes
Additional Time:
25 minutes
Total Time:
5 hours 30 minutes
Ingredients
- 8 ounces reduced-sodium tomato sauce
- 4 ounces 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
Instructions
- 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.
