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Chipotle Pulled Chicken

Total Time

Prep: 15 min. Cook: 3 hours

Makes

12 servings

At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos. —Tamra Parker, Manlius, New York
Chipotle Pulled Chicken Recipe photo by Taste of Home

Ingredients

  • 2 cups ketchup
  • 1 small onion, finely chopped
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon molasses
  • 2 teaspoons dried oregano
  • 2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2-1/2 pounds boneless skinless chicken breasts
  • 12 sesame seed hamburger buns, split and toasted
  • Pickle slices, optional

Directions

  1. In a 3-qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms and if desired, top with pickle slices. Replace tops.
    Freeze option: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1 sandwich: 298 calories, 5g fat (2g saturated fat), 52mg cholesterol, 1031mg sodium, 39g carbohydrate (18g sugars, 1g fiber), 24g protein.

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