Source(google.com.pk)
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
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.
I made this today and thought I had used the wrong size can of tomato sauce. There was way too much additional sauce left over. I served over whole wheat buns. It had just the right amount of heat, and is not very sweet.
more like tomato-y chicken instead of barbecue. I could see this being ok in tacos. Maybe if I added more toppings to the sandwich it would have given it more flavor
What You Need
• 8 boneless, skinless chicken breasts
• 2 cans whole potatoes, drained
• 1 teaspoon garlic powder
• 1 bottle fat free Italian salad dressing
• 1 package frozen vegetables
• 1 can water chestnuts
• Salt and pepper
What To Do
1. Sprinke chicken breasts with salt, pepper and garlic.
2. Put chicken in bottom of crockpot. Add remaining ingredients.
3. Cook on high for 4-6 hours or on low for 8-10 hours
What You Need
• 2 tablespoons flour
• 2 teaspoons instant chicken bouillon granules
• 1 1/2 teaspoons poultry seasoning
• 1/4 teaspoon pepper
• 6 chicken thighs (bone in)
• 2 medium potatoes, cubed
• 1/2 cup chopped onion
• 1 15-oz. can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 9-oz. package frozen baby lima beans, thawed
• 1 9-oz. package frozen niblets corn, thawed
What To Do
1. In large Zip-loc storage bag, combine flour, bouillon granules, poultry seasoning and pepper and shake to mix well. Add chicken thighs, potatoes and onion; seal bag and shake to coat. Transfer ingredients to crockpot.
2. In a small bowl, combine tomato sauce and Worcestershire sauce; mix well. Pour over chicken and vegetables in crockpot and gently stir.
3. Cover. Cook on low for 7 hours, then stir in beans and corn. Cover again, and cook on low for another 30 minutes.
4. Remove chicken from crockpot and pull meat away from bones. Return meat to crockpot and stir into stew. Serve.
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