Post by SkinnyCrockPot on Oct 22, 2011 9:23:15 GMT -5
BBQ Chicken
Originally posted by Kristen Jantz
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 (Click here to see Skinny approved brands: www.skinnycrockpot.com/skinny-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
Preparation
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.
**notes** You can also make this ahead of time. Around Christmas I made it three days prior to Christmas and covered it and put it in the fridge and then warmed it up so I didn't have to worry about spending a lot of time in the kitchen on Christmas. I also have made it ahead of time and froze it for up to a month.
Nutrition
Per serving: 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.
*Note - this recipe did not mention the size of the serving.
Originally posted by Kristen Jantz
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 (Click here to see Skinny approved brands: www.skinnycrockpot.com/skinny-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
Preparation
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.
**notes** You can also make this ahead of time. Around Christmas I made it three days prior to Christmas and covered it and put it in the fridge and then warmed it up so I didn't have to worry about spending a lot of time in the kitchen on Christmas. I also have made it ahead of time and froze it for up to a month.
Nutrition
Per serving: 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.
*Note - this recipe did not mention the size of the serving.