Slow Cooker #1- Barbecue Pulled Chicken

I decided this week I would challenge myself to make three main dishes in my slow cooker.  I am gearing up for a busy week at work and thought this would be a way to eat well, get my workouts in, and still get some sleep.  So this is the first of three slow cooker recipes for the week.

We had some friends and their young daughter over for dinner tonight.  I thought this recipe for Barbecue Pulled Chicken would be great, everyone likes barbecue right?  The dish was great.  I made a couple variations but the overall flavor of the sauce was really good.  Spicy and smoky.  

Barbecue Pulled Chicken

adapted from EatingWell.com


1 8oz can of low sodium tomato sauce
1 4oz can of chopped green chiles, drained
3 TBS of cider vinegar
2 TBS of honey

1 TBS of paprika
1 TBS of tomato paste
1 TBS of Worcestershire sauce
2 TSP of dry mustard
1 tsp of chipotle chile powder
1 small onion, finely chopped
1 garlic clove, minced
1/2 tsp of salt
2 1/2 lbs of a mix of boneless, skinless chicken thighs and breasts

In slow cooker insert, combine tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chipotle chile powder, salt, pepper, onion, and garlic.  Add chicken and make sure the mixture is well incorporated.  Cook for 6-8 hours in the slow cooker.  Before serving, remove the chicken and place in a bowl in order to shred the meat.  Place the remaining liquid into a small saucepan.  Simmer over low heat for 30 minutes to reduce.  Serve on a French roll with sauce on top.  Enjoy!

Blue Cheese Cole Slaw

1 small head of green cabbage, shredded in food processor

4 small carrots, shredded in food processor

1/4 cup of fresh cilantro, chopped

1 5.3oz container of nonfat Greek yogurt

4 oz of crumbled blue cheese

1/4 cup of light mayonnaise
2-3 TBS of champagne vinegar

1 tsp of salt

1 tsp of fresh black pepper

Combine all ingredients.  The dish is better if it has time to sit before serving, at least 2 hours.  Enjoy!