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
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.
