Slow-Cooker Barbecue Pulled Chicken
Serves: 10
 
Ingredients
  • 1 can (8 oz) no-salt-added tomato sauce (8 oz) OR 1 can (14 oz) no-salt-added diced tomatoes (don't drain the can)
  • 1 can (4 oz) chopped green chiles, drained
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. paprika
  • 1 Tbsp. tomato paste
  • 1 Tbsp. reduced-sodium Worcestershire Sauce
  • 2 tsp. dry mustard
  • 1 tsp. Mrs Dash Southwest Chipotle Seasoning
  • ½ tsp. Mrs Dash Original Seasoning
  • 2½ pounds boneless, skinless chicken pieces, with fat trimmed off
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp corn starch
Instructions
  1. If you are using a can of diced tomatoes instead of tomato sauce, pour contents of the can into a heavy pan, bring to boil, and simmer 15 minutes or until liquid is reduced by approximately ⅔.
  2. Add all ingredients except for chicken, onion, garlic, and corn starch to the slow cooker. Stir until well mixed. Then stir in chicken, onion, and garlic.
  3. Cover and cook on low for 6-7 hours, or until the chicken is tender enough to pull apart.
  4. Remove the chicken to a plate.
  5. Mix 1 Tbsp corn starch with ¼ cup cold water. Then slowly add the corn-starch/water mixture to the sauce remaining in the slow cooker, stirring until thoroughly mixed.
  6. Shred the chicken with 2 forks. Then stir the shredded chicken back into the slow cooker.
  7. Serve over toast or toasted buns.
Nutrition Information
Serving size: 4 oz. Sodium: 69mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/slow-cooker-barbecue-pulled-chicken/