Barbeque Pulled Chicken

Barbeque Pulled Chicken

This Crockpot pulled chicken is so easy to make, everything just goes into the slow cooker without any special prep. It’s fall-apart tender, juicy and delicious.

This is a great way to make meat for company or your family when you don’t have time to stand over the stove. You can throw everything in your slow cooker before you go to work and it’s ready when you come home.


Stir the following together in your slow cooker liner:
  • 1 8-ounce can of low-sodium or "no salt added" tomato sauce
  • 1 4-ounce can of chopped green chilies, drained
  • 3 tablespoons of cider vinegar
  • 2 tablespoons of honey
  • 1 tablespoon of sweet or smoked paprika
  • 1 tablespoon of tomato paste
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons of dry mustard
  • 1 teaspoon of ground chipotle chili
When that mixture is smooth, stir in:

  • 2 1/2 pounds of boneless, skinless chicken thighs, trimmed of fat
  • 1 finely chopped onion
  • 1 clove of garlic, minced


Cover and cook on low for five hours, or until the chicken is tender enough to pull apart. Remove the chicken to a plate and shred with two forks. Stir the shredded chicken back into the slow cooker. 

Low Sodium Coleslaw


Ingredients
  1. ½ medium head green cabbage, shredded.
  2. 1 medium carrot, shredded.
  3. 1 small onion, grated.
  4. ⅓ Cup salt-free mayonnaise.
  5. 3 Tbsp. sugar.
  6. 3 Tbsp. apple cider vinegar.
  7. ½ tsp. dry ground mustard.
  8. ½ tsp. ground white pepper.

    Combine all the ingredients in a large mixing bowl and stir well.
    Cover and refrigerate until ready to serve.


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