Barbecue Pulled Chicken Makes: 8 servings Active time: 25 minutes Total: 51/2 hours To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Heart Health Diabetes Weight Loss Gluten Free This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapeños, sliced red onions and some sour cream on hand for toppings.
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 (see Tip) 1/2 teaspoon salt 21/2 pounds boneless, skinless chicken thighs, trimmed of fat 1 small onion, finely chopped 1 clove garlic, minced 1. 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. 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. Per serving: 249 calories; 11 g fat (3 g sat, 4 g mono); 93 mg cholesterol; 10 g carbohydrate; 4 g added sugars; 26 g protein; 1 g fiber; 304 mg sodium; 430 mg potassium. Nutrition bonus: Zinc (18% daily value), Vitamin A (16% dv). Carbohydrate Servings: 1/2 Exchanges: 1/2 other carbohydrates, 21/2 lean meat
