How to make it

  • 1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  • 2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  • 3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
  • Tip:
  • MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    I indeed like this
    Was this review helpful? Yes Flag
    " It was excellent "
    cuzpat ate it and said...
    YUM YUM YUM!!!! high 5!
    Was this review helpful? Yes Flag

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