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
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
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.