BBQ Pulled Chicken

My mother in law sent me this recipe below.  I was super excited to try it out because a) I miss bbq sauce. 2) I missed pulled meaty bbq recipes!

I swapped out 2 tbs of honey for agave nectar as I noted below.

Brian gave it a 2 forks up.  So this one is going in my new cookbook!

8 servings

Active Time: 25 minutes

Total Time: 5 1/2 hours

INGREDIENTS

• 1 8-ounce can reduced-sodium tomato sauce
• 1 4-ounce can chopped green chiles, drained
• 3 tablespoons cider vinegar
• 2 tablespoons agave nectar
• 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

PREPARATION

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.