Provided by EatingWell
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.
calories 184 carbohydrates 8 fat 8 saturated fat 2 mono unsaturated fat 3 protein 20 cholesterol 68 fiber 1 potassium 303
This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook,
My Soul Food,
Smith's Cook Book,
Mistys Favorites,
DON'S SIMPLE SOUL FOOD COOKBOOK
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Doggienut
06/07/07 12:00 AM |
No doubt this is dietWe tried this recipe and the "sauce" was very watery as well as BLAND |
1 - 1 of 1 Reviews
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta