I opened a can of chipotles not long ago and was excited about using more of them- their spicy, smoky flavor is so delicious, even though I am a spice wimp. (I can't get them here- my mom sent them to me.) You need just a few added to a dish to taste their amazing flavor. I like doing dishes in the slow cooker when I can, so when I came across this chicken recipe, using the slow cooker AND chipotles, I had to try it! It's very good- richly flavored, and so easy to boot! We had these on Kaiser rolls, and I found that the rolls held up better if toasted a bit in the oven first. Also, the leftover chicken the next day tasted even better.
I omitted the salt from the recipe and found it just fine; I also cut down the smoked paprika amount (that stuff is hard to come by for me!) and I only used about half of the chicken that the original recipe called for, but kept the sauce amount the same.
Slow Cooker Pulled Chipotle Chicken
adapted from Beantown Baker
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced1/4 cup cider vinegar
3 Tbsp honey
1 tsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
3 tsp dry mustard
1 Tbsp chili powder (use part chipotle chili powder if you have it!)
1.5-3 lbs boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. (Since I used less chicken, I used my small (2.5 qt) crockpot and it was just fine). Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.
3. Shred chicken with two forks. Stir well into the sauce and serve on rolls or garlic toast.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **