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Categories:
tomato sauce green chili peppers apple cider vinegar honey paprika sweet tomato paste Worcestershire sauce mustard chipotle chili peppers salt chicken thighs onions garlic
Viewed: 49 - Published at: 7 years agoIngredients
- 8 ounces tomato sauce reduced-sodium, canned
- 4 ounces green chili peppers chopped, drained
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon paprika sweet or smoked
- 1 tablespoon tomato paste
- 1 tablespoon worcestershire sauce
- 2 teaspoon dry mustard
- 1 teaspoon chipotle chili peppers ground
- 1/2 teaspoon salt
- 2 1/2 pounds chicken thighs, boneless, skinless boneless, skinless, trimmed of fat
- 1 small onions finely chopped
- 1 clove garlic minced
Method
- 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.
- Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
- Transfer the chicken to a cutting board and shred with a fork.
- Return the chicken to the sauce, stir well and serve.
