Recipe Image

Barbecue Pulled Chicken

  • 25 m
  • 5 h 30 m
EatingWell Test Kitchen
“This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.”


    • 1 8-ounce can reduced-sodium tomato sauce
    • 1 4-ounce can chopped green chiles, drained
    • 3 tablespoons cider vinegar
    • 2 tablespoons honey
    • 1 tablespoon sweet or smoked paprika
    • 1 tablespoon tomato paste
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons dry mustard
    • 1 teaspoon ground chipotle chile
    • ½ teaspoon salt
    • 2½ pounds boneless, skinless chicken thighs, trimmed of fat
    • 1 small onion, finely chopped
    • 1 clove garlic, minced


  • 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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