Categories: Main Dish - chicken
Ingredients
- 1 cup reduced-sodium tomato sauce
- 1 small onion, finely chopped
- 2 large cloves garlic, grated on a microplane
- 3 tablespoons cider vinegar
- 2 tablespoons agave nectar
- 1 tablespoon tomato paste
- 1 tablespoon smoked Spanish paprika
- 2 teaspoons dried, ground mustard
- 1 teaspoon ancho chili powder
- 1/2 teaspoon salt
- 2 1/2 pounds boneless, skinless chicken thighs trimmed of fat
Directions
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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.
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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.