Ingredients
1 – 8oz can reduced-sodium tomato sauce
1 – 4oz can chopped green chiles, drained
3T cider vinegar
2T honey
1T paprika
1T tomato paste
1T Worcestershire sauce
1T vegetable oil
2 tsp dry mustard
1 tsp ground chipotle chile
1/2 tsp sea salt
2 1/2 pounds boneless, skinless chicken breast
1 small onion, finely chopped
1 clove garlic, minced
Preparation
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard , ground chipotle, vegetable oil and salt in 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.
Enjoy!
Nutrition Information :
Yield: 8 servings
Calories per serving: 195
Fat: 7g
Protein: 20g
Carbohydrate: 8g
Fiber: 1g
Sodium: 257mg
Cholesterol: 68mg
