Barbeque Pulled Chicken

I have to say, I am a much less picky eater now than I was when I met Casey. He has introduced me to a ton of new foods. Now, I will at least try just about anything. The only things that I really just will not eat are shrimp (bugs of the sea) and oysters (snot of the sea?).

I never liked barbecue sauce in the past, but recently I have been having a bite of Casey's pulled pork or chicken barbecue sandwiches when ever he orders one and I am starting to kinda love it. I decided to try some barbecue chicken sandwiches at home and I loved these! Served with red onions, sliced jalapenos and coleslaw, they were delicious! Casey, on the other hand thought they were okay. Not barbecue flavored enough, he said (which is probably why I loved them). Recipe from Eating Well.

Ingredients:

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

Directions:

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.

Servings: 8
184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Linked to EKat's Kitchen Friday Potluck and Mangoes and Chutney Fat Camp Friday.