Monday, April 8, 2013

Barbecue Pulled Chicken

Clean Barbecue Pulled Chicken

Pulled chicken is a weekly go to meal for me, but every once in awhile you need to spice it up. This recipe was really good.  I ate it over a spinach salad for a couple meals, but it would be great as a sandwich as well. Try it out and comment on what you think. I am not a barbecue expert, so I would love to hear how you modify the ingredients to get a specific flavor. 


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


  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.

1 comment:

  1. Im so glad you shared this recipe. I had been using a slow cooker pulled pork recipe that was really good but really processed. it was rubbing lowry's seasoning salt over a pork butt then using a bottle of bbq sauce and a bottle of root beer. Yummy and EASY, but the ingredients were less than desirable. I cant wait to try out your recipe!!