This may be my favorite crockpot recipe thus far. The chicken was tender and juicy. It was great on its own and on a sandwich. The total preparation time was only about 15 minutes. I made this on a lazy Sunday afternoon, and I got to start the week off with a couple of meals ready to go. It is so nice to start a busy week with a good amount of food in the fridge.
This recipe calls for chicken thighs, which have more fat than chicken breasts. Chicken thighs are considered to be the most flavorful cut of chicken, so the extra fat is worth it. Even with the extra fat, this is still a low fat weight watchers recipe. You could use chicken breasts in this recipe if you wanted to be extra healthy.
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
1 chopped green bell pepper
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon chile powder
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced
Combine all ingredients except the chicken thighs in the crockpot. Stir together.
Add the chicken thighs. Turn the crockpot on low and cook for 5 hours.
You can shred the chicken with a fork if you like, or keep it in larger pieces. I kept it in larger pieces the first night, and then shred it when I used it for a sandwich.
Original source: http://www.eatingwell.com/recipes/barbecue_pulled_chicken.html