Craving a delicious and hearty meal that packs a flavorful punch? Look no further than this BBQ pulled chicken recipe! This reinterpretation of pulled pork slow-cooks chicken in tangy tomato sauce for a unique and scrumptious meal. Top it off with sliced jalapenos, sliced red onions, and some sour cream for a truly unforgettable experience.
How to Make BBQ Pulled Chicken
This recipe is super simple to follow. All you need is an 8-ounce can of reduced-sodium tomato sauce, a 4-ounce can of chopped green chiles (drained), 3 tablespoons of cider vinegar, 2 tablespoons of honey, 1 tablespoon of sweet or smoked paprika, 1 tablespoon of tomato paste, 1 tablespoon Worcestershire sauce, 2 teaspoons dry mustard, and 1 teaspoon ground chipotle chile. Start by combining all the ingredients in a large saucepan over medium heat. Cook the mixture until it starts to bubble then reduce the heat to low and let simmer for 15 minutes while stirring occasionally.
Once your mixture is done cooking it’s time to add the chicken! Place three pounds boneless skinless chicken breasts into the slow cooker and pour the prepared sauce over them. Cover and cook on high for about four hours or until cooked through – about 165 degrees F will do. Once cooked through take two forks or tongs and shred the chicken. The last step is optional but highly recommended - adding shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed & honey to taste gives this dish an extra flavor boost!
There you have it – an easy yet flavorful BBQ pulled chicken recipe that’s sure to be a hit with your friends and family! This tasty dish works as both an entree or as part of a larger spread – just top with whatever toppings you prefer (think jalapenos, red onions & sour cream) then serve atop mashed potatoes or even whole grain spaghetti for additional texture. Don’t forget the shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed & honey – it ties everything together perfectly! Enjoy!
- 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