Barbecue Pulled Chicken
Have sliced jalapenos, sliced red onions and some sour cream on hand to top this slow-cooked barbecue pulled chicken. Always cook chicken or turkey to a safe internal temperature of at least 165°F. See safe cooking instructions below.
|Servings||Active Time||Total Time|
- 18-ounce can reduced-sodium tomato sauce
- 14-ounce can chopped green chiles, drained
- 3tablespoons cider vinegar
- 2tablespoons honey
- 1tablespoon sweet or smoked paprika
- 1tablespoon tomato paste
- 1tablespoon Worcestershire sauce
- 2teaspoons dry mustard
- 1teaspoon ground chipotle chile
- 1/2teaspoon salt
- 2 1/2pounds Foster Farms Boneless Skinless Chicken Thigh Fillets, trimmed
- 1small onion, finely chopped
- 1clove garlic, minced
To Make AheadCover and refrigerate for up to 3 days or freeze for up to 1 month.
- 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.
|Total Fat||9 g|
|Saturated Fat||2 g|
|Monounsaturated Fat||3 g|
|Dietary Fiber||1 g|
|Added Sugars||4 g|
Safe Cooking Instructions
Cook to a safe internal temperature of at least 165°F. Always use a meat thermometer inserted into the thickest part of the chicken or turkey to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a guide only.