Barbecue Pulled Chicken

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This BBQ pulled chicken recipe is a fanciful reinterpretation of pulled pork that slow-cooks chicken in lots of tangy tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this barbecue pulled chicken, which makes a hearty main course. You can turn it into an unbelievable sandwich or serve it on mashed potatoes or even whole-grain spaghetti. Serve with shredded napa cabbage tossed with low-fat mayonnaise, cider vinegar, celery seed and honey to taste.

Barbecue Pulled Chicken
photographer: Andrew Scrivani
Nutritionist Tested & Approved
Ingredients
  • Total Time: 5 1/2 hours

  • 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

Directions
  1. Cover and refrigerate for up to 3 days or freeze for up to 1 month.

  2. 8 servings

  3. 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.

  4. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

  5. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.


Nutritional Facts

Servings
8
Per serving
Calories
364
Carbohydrates
32g
Fat
13g
Saturated Fat
3g
Monounsaturated Fat
5g
Protein
30g
Cholesterol
93mg
Dietary Fiber
4g
Potassium
547mg
Sodium
477mg
Added Sugars
4g
Exchanges
1/2 other carb
4 lean meat
Carbohydrate Servings
1/2
Zinc (18% daily value)
Vitamin A (16% dv)

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5 replies

Facslori
Facslori 2016-08-22 16:50:33 -0500 Report

Followed recipe almost to the letter, subbed Splenda for the honey and used a few splashes of hot sauce instead of Chipotle since couldn't find. Perfect. Very, very good. Cooked 4 hours on high.

Nanalafin
Nanalafin 2014-10-18 14:06:55 -0500 Report

I haven't tried this but you could save carbs by using a whole grain bun and maybe making it an open faced sandwich using only half the bun. As far as the refrigeration I think they are saying if you don't use it all right away you can refrigerate it up to 3 days or freeze it for up to a month.

ConnieV
ConnieV 2013-10-30 13:46:54 -0500 Report

@cahos64 I think the 32g does include the bun. Looking at the ingredient list this recipe on it's own shouldn't be that high in carbs.

cahos64
cahos64 2013-10-01 20:29:44 -0500 Report

I haven't tried this, and I don't plan to. Why is this bbq recipe on the Diabetic Connect website? I am a new diabetic, but what I've learned so far is that 32 g of carbs for just my meat portion of a meal is way too much, and I'm assuming that doesn't include the bun that is pictured!