Get out those slow cookers!

It's raining where I am today, and I am feeling quite cozy in my slippers as I leaf through some recipe books deciding what's for dinner tonight. But with the lunch hour looming ahead, I am thinking it's not too late to put something into my crockpot or slower cooker, as some like to say. There's something completely lovely about knowing that dinner is bubbling away in a pot that doesn't need to be watched while you go about your day. And who doesn't like to come home to a delicious dinner waiting for you! So with that, I bet you have some chicken in your fridge, too, and are wondering, as we all do quite frequently, "What should I do with this chicken??" Well, here's one of my favorites, and as always FoodieGIRL approved, delicious and nutritious and from our friends at EatingWell!

 

Barbecue Pulled Chicken

This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.

8 servings

Active Time: 25 minutes
Total Time: 5 1/2 hours

 

Ingredients

1. 1 8-ounce can reduced-sodium tomato sauce
2. 1 4-ounce can chopped green chiles, drained
3. 3 tablespoons cider vinegar
4. 2 tablespoons honey
5. 1 tablespoon sweet or smoked paprika
6. 1 tablespoon tomato paste
7. 1 tablespoon Worcestershire sauce
8. 2 teaspoons dry mustard
9. 1 teaspoon ground chipotle chile
10. 1/2 teaspoon salt
11. 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
12. 1 small onion, finely chopped
13. 1 clove garlic, minced

1. 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.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
4. Per serving: 364 calories; 13 g fat ( 3 g sat , 5 g mono ); 93 mg cholesterol; 32 g carbohydrates; 4 g added sugars; 30 g protein; 4 g fiber; 477 mg sodium; 547 mg potassium.