This is a great recipe for those days you don’t feel like cooking. With a slow cooker you can just throw your ingredients in the pot and fuggetaboutit. Here is another great BBQ recipe for a main dish that is gluten free, low in fat, and so good! It sticks to your ribs and leaves you completely satisfied.
1 cup reduced-sodium tomato sauce
1 small onion, finely chopped
2 large cloves garlic, grated
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
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.
3. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. It’s ready to eat!
The BBQ chicken is so versatile! Eat it alone, or in a your favorite GF bread as a sandwich, in your Southwestern-style omelets, in corn tortillas, the possibilities are endless!