Barbecue Pulled Chicken

Barbecue Pulled Chicken

This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.

From EatingWell: February/March 2006, July/August 2012
Yield: 8 servings
Active Time: 25 minutes
Total Time: 5 1/2 hours

Ingredients

  1. 1 8-ounce can reduced-sodium tomato sauce
  2. 1 4-ounce can chopped green chiles, drained
  3. 3 tablespoons cider vinegar
  4. 2 tablespoons honey
  5. 1 tablespoon sweet or smoked paprika
  6. 1 tablespoon tomato paste
  7. 1 tablespoon Worcestershire sauce
  8. 2 teaspoons dry mustard
  9. 1 teaspoon ground chipotle chile
  10. 1/2 teaspoon salt
  11. 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  12. 1 small onion, finely chopped
  13. 1 clove garlic, minced

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 364 calories; 13 g fat (3 g sat, 5 g mono); 93 mg cholesterol; 32 g carbohydrates; 30 g protein; 4 g fiber; 477 mg sodium; 547 mg potassium.

Nutrition Bonus: Zinc (18% daily value), Vitamin A (16% dv)

1/2 Carbohydrate Serving

Exchanges: 1/2 other carb., 4 lean meat