This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.

Makes 8 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 5 1/2 hours

EASE OF PREPARATION: Easy

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. 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 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

NUTRITION INFORMATION: Per serving: 184 calories; 8 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 8 g carbohydrate; 20 g protein; 1 g fiber; 236 mg sodium.

Nutrition bonus: Selenium (19% daily value), Vitamin A & Vitamin C (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 2 1/2 lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

We enjoyed this. It was quite spicy with the 1 tsp of chipotle powder. but not too spicy. The chicken was very tender and moist. We served it on whole wheat buns.

Anonymous

We love pulled pork but wanted to try something different. This was very good; the chipotle chile and the smoked paprika added just the right amount of smoke and spice.

Debbie, Ma

This recipe was delicious! I cooked it well beyond the recommended time (due to work hours) and it turned out fabulous -- the chicken fell apart on its own, so that took out another (possibly hot) step. I would recommend pulling the lid off for at least an hour to let the sauce thicken up. Thanks!

Rocko , Phoenix, AZ

We love pulled pork and chicken but didn't like this one. The sauce was too runny and didn't taste that great. The chicken was nice and tender though.

Julie , Tempe, AZ

I made this for a family luncheon and it was a big hit with the whole group. The flavor was great but it was saucy- maybe taking the top off for awhile is a good idea.

Anonymous, Greensboro, NC

It wasn't terrible but it wasn't great either. The chicken was tender of course but the sauce really lacked any umph. The sauce wasn't spicy, kind of too sweet. I would definitely add some cracked black pepper, some tabasco and more cider vinegar to try and round out the sweetness. As far as the comments about the sauce being too watery, it's supposed to be. It's not supposed to be a barbecue sauce in the traditional terms. The sauce that accompanies pulled pork is usually even thinner than this. With that being said, if you like it thicker, pull the lid off and let it reduce. :-)

Mark, CT

Very easy dish to make and quite tasty topped with a crunchy cole slaw and low-fat sliced cheese. I will make this dish again.

Melissa, Mesa, AZ

This is a wonderful dish, I made it with bone-in chicken breast and the flavor was wonderful. The next day the meat absorbs the juice and it's so much more flavorful. I served on whole wheat pitas as we're following a low carb diet with red onions and sliced cabbage just like the picture . Absolutely delicious, especially paired with a nice Syrah!

Even better the next day!, San Diego, ca

Very simple to make but didn't really taste like a true bbq sauce. Really good, tasty flavor though. I will make this again.

Erica, Mobile, AL