Greg’s Slow Cooked Pulled Chicken

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If you are looking for a super easy and very tasty sandwich that you can cook while you’re at work, then this is it.  Mine is a bit on the spicy side, but feel free to mix it up some and change around some of the spices and peppers to make it more your own.  I could not live without my slow cooker.  It is so easy to put my food in first thing in the morning before work, and come home to dinner.

• 1 (14 oz.) can tomato sauce
• 1/4 cup cider vinegar
• 3 chipotles in adobo, finely minced, and 2 tsp. adobo sauce
• 3 to 4 Tbsp. honey
• 1 1/2 tsp. smoked paprika
• 3 Tbsp. tomato paste
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. dry mustard
• 2 Tbsp. brown sugar
• 1 tsp.  salt
• 1/4 tsp. cayenne pepper
• 2 tsp. chili powder
• 3 lbs. boneless/skinless chicken breasts  (you can use dark meat if you like)
• 1 large onion, thinly sliced in half circles
• 4 cloves garlic, minced small

Whisk together the first 12 ingredients.  Spray your slow cooker lightly with oil and then place the chicken inside. Season the chicken with salt and pepper. 

Scatter the onions and garlic evenly over the chicken, and then pour the barbecue mixture you made over the chicken.

Cook on low for 5-7 hours. Shred the chicken with two forks.

At this point you can continue to cook in the slow cooker for a little bit on  high, with the lid off, to thicken the sauce.