EatingWell_Top_Slow_Cooker_Recipes_Cookbook

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