Pulled Chicken

Photo: Kate Sears; Styling: Gerri Williams

Pulled Chicken is simple to make and can be versatile with lots of different dishes. For a Tex-Mex flair, drain and chop a 4-oz. can of pickled jalapenos and stir them into the sauce along with a seeded, chopped chipotle. Use Pulled Chicken in burritos or to top nachos.

Yield: Serves 8
Cost per Serving: $1.59
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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 207
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 26g
  • Carbohydrate: 14g
  • Fiber: 1g
  • Cholesterol: 82mg
  • Sodium: 617mg

Ingredients

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 18-oz. bottle barbecue sauce
  • 1/4 cup cider vinegar
  • 1 teaspoon Tabasco sauce
  • 6 whole-wheat hamburger buns, optional
  • 8 large Boston lettuce leaves, optional
  • 2 cups coleslaw, homemade or store-bought

Preparation

  1. 1. Place chicken in slow cooker. Sprinkle with onion and garlic. Whisk together barbecue sauce, vinegar and Tabasco; pour on top. Cover and cook on low until chicken is cooked through, 5 to 6 hours. Remove chicken from slow cooker and let cool slightly; shred. Stir chicken back into sauce.
  2. 2. Arrange chicken on buns or lettuce leaves, if desired. Top with coleslaw and tops of buns, then serve immediately.
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