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Pulled Barbecue Chicken


Pulled Barbecue Pork


  • 1 cup reduced-sodium tomato sauce
  • 1 small onion, finely chopped
  • 2 large cloves garlic, grated on a microplane
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. agave nectar
  • 1 Tbsp. tomato paste
  • 1 Tbsp. smoked Spanish paprika
  • 2 tsp. dried, ground mustard
  • 1 tsp. ancho chili powder
  • ½ tsp. salt
  • 2 ½ lbs. boneless, skinless chicken thighs trimmed of fat


  1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
  2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.


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