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:
Karen's Cookbook,
ShortyByNature's International Cookbook,
My Soul Food,
Smith's Cook Book,
Mistys Favorites
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| 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 |
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