Categories: Main Dish - chicken

Ingredients

• 1 cup reduced-sodium tomato sauce
• 1 small onion, finely chopped
• 2 large cloves garlic, grated on a microplane
• 3 tablespoons cider vinegar
• 2 tablespoons agave nectar
• 1 tablespoon tomato paste
• 1 tablespoon smoked Spanish paprika
• 2 teaspoons dried, ground mustard
• 1 teaspoon ancho chili powder
• 1/2 teaspoon salt
• 2 1/2 pounds boneless, skinless chicken thighs trimmed of fat

Directions

1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.

2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.

Email to a friend | Print this recipe | Back