I could go on and on about a crock pot. Does using the term crock pot age me? Or is “slow cooker” just way more glamorous sounding? Whatever you call it, these babies are heaven sent. I feel SO in control of my life on the days when dinner is prepared by noon. And instead of inwardly groaning at about 4:30 when I should be in the kitchen starting dinner, kiddos and I stay out to play just a little bit longer.
This chicken has an awesome smoky flavor and a little bit of kick…not really the sweet and tangy flavors you expect from something called barbeque. The sauce goes together pretty quick and is a little more complex than something you’d get out of a bottle. This has been a big hit at family get-togethers when served with some sour cream, red onion, and jalapeno slices.
- 1 8 oz can tomato sauce
- 1 4 oz can chopped green chiles, drained
- 3 T cider vinegar
- 2 T honey
- 1 T smoked paprika
- 1 T tomato paste
- 1 T Worcestershire sauce
- 2 t. dry mustard
- 1 t. ground chipotle chile
- ½ t. salt
- 2½ lbs. boneless, skinless chicken thighs, trimmed of fat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Whisk together first 10 ingredients.
- Pour over chicken, onion, and garlic in crock pot.
- Cook on low for 5 hours.
- Shred chicken with a couple of forks right in the crock pot. It may look like a lot of liquid after cooking, but it incorporates nicely into the shredded meat.
- Serve on rolls with sour cream, red onions, and jalepeno slices.