Slow-Cooker Barbecue Pulled Chicken
- 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
- 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.
- 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.
- Cover and cook on low for 6-7 hours, or until the chicken is tender enough to pull apart.
- Remove the chicken to a plate.
- 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.
- Shred the chicken with 2 forks. Then stir the shredded chicken back into the slow cooker.
- Serve over toast or toasted buns.
Serving size: 4 oz. Sodium: 69mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/slow-cooker-barbecue-pulled-chicken/
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