Pulled BBQ Chicken

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.

Ingredients:

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

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.

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!

 

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