Hi All,
If you are like me, you may be scrambling to find something new to feed the kids after practice on weeknights. It is that time of year to get back on track ... new schedules for the kiddies, new schedules for us and whatever sport they are playing is in full swing.
I am glad to share this new bbq pulled chicken recipe! I tweaked this recipe (as I usually do because I run out of spices or tomatoes or something ...) but it came out so good that we had 3 days worth of dinners (not kidding). I like to change it up each day but the basic recipe below is pretty versatile. And best of all...the crock pot is open for business again. So easy to do and done when they walk in the door so you don't have to deal with, "What's for dinner? I'm starving!!" as they rummage through the cookies that you thought you hid pretty well.
Enjoy ... serve on rolls, add some sour cream, maybe some lettuce, over a salad, with some grilled fruit (grilled pineapple was awesome! A recipe for that tomorrow!)... the list goes on and on.
Barbeque Pulled Chicken
courtesy of EatingWell: Feb/March 2006
8 servings
Time to prep: 25 minutes
Cooking Time: 5 hours
Ingredients:
1 8 oz can reduced sodium tomato sauce
1 4 oz 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 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 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 chicken to the sauce, stir well and serve.
Happy Eating!
Krista
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