Ingredients
8 oz reduced-sodium tomato sauce
4 oz chopped green chili, drained
3 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp sweet or smoked paprika
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile
½ tsp salt
2 ½ lb boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
4 oz chopped green chili, drained
3 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp sweet or smoked paprika
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile
½ tsp salt
2 ½ lb boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Directions
1. Stir tomato sauce, chilies, 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.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 184 12%
- Calories from fat 72 10%
- Total Fat 8gm 23%
- Saturated Fat 2gm 11%
- Monounsaturated Fat 3gm 3%
- Sodium 257mg
- Total Carbohydrates 8gm
- Fiber 1gm
- Protein 20gm
- Cholesterol 68mg 4%
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
