Rating: 4 stars
21 Ratings
  • 5 star values: 5
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

Source: EatingWell Magazine, July/August 2012


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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.

  • Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

  • 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.

Nutrition Facts

2/3 cup
214 calories; protein 25.1g; carbohydrates 8.7g; dietary fiber 1.2g; sugars 6.3g; fat 8.4g; saturated fat 2.3g; cholesterol 130.1mg; vitamin a iu 710.5IU; vitamin c 6.4mg; folate 15.3mcg; calcium 25.7mg; iron 2mg; magnesium 34.2mg; potassium 442.4mg; sodium 321.3mg; thiamin 0.1mg; added sugar 4g.

1/2 other carbohydrate, 4 lean meat