Barbecue Pulled Chicken

This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

RECIPE INGREDIENTS
1 8-ounce can  reduced-sodium tomato sauce
1 4-ounce 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

DIRECTIONS
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.