Recipe

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• 1 (8 oz) can reduced-sodium tomato sauce
• 1 (4 oz) can green chilies, drained and chopped
• 3 tbsp cider vinegar
• 2 tbsp honey
• 1 tbsp paprika
• 1 tbsp tomato paste
• 2 tsp dry mustard
• 1 tsp cajun seasoning
• 1/2 tsp salt
• 2 1/2 lbs boneless skinless chicken thighs, trimmed
• 1 small onion, finely chopped
• 1 garlic clove, 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.
• 2 Add chicken, onion and garlic; stir to combine.
• 3 Put the lid on and cook on low until the chicken can be pulled apart, about 5 1/2 hours.
• 4 Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.