By JulieVR
Pulled pork is always a hit around here, and it occurred to me recently that the chicken thighs in my freezer would make an easy, tasty, inexpensive dinner with only a few minutes’ effort. I tossed all the ingredients into the slow cooker at noon, and by dinnertime we had a kid-friendly meal all ready to go. A bag of coleslaw completed the deal – and while everyone else loaded theirs on soft buns, I ate mine straight-up, and it was wonderful. It’s easy to make a large batch of and freeze, so that dinner will be taken care of one night down the road.
Slow Cooker Pulled Barbecue Chicken
adapted from Eating Well
Ingredients
- 1 cup tomato sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. chili powder
- 1 Tbsp. tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 tsp. chipotles in adobo (optional)
- 1/4 tsp. salt
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 1 clove garlic, minced
Directions
- In the bowl of a 6 quart slow cooker, stir together the tomato sauce, vinegar, honey, chili powder, tomato paste, Worcestershire sauce, chipotles and salt. Add the chicken, onion and garlic.
- Cover and cook on low for 4-5 hours, until the chicken can be pulled apart with forks. Serve straight-up or on soft buns, with creamy slaw on the side. Serves 6-8.
