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Ingredients
- 1 ½ cups tomato-based barbecue sauce divided
- 1 to 2 chipotle chiles in adobo to taste
- 2 tbsp adobo sauce from the chipotle can
- 2 tbsp Worcestershire sauce or soy sauce
1 ½ tsp onion powder- 1 ½ to 2 lb boneless skinless chicken thighs
- 1 ½ to 2 lb boneless skinless chicken breasts
- salt and black pepper to taste
Instructions
- Combine 1 cup of the barbecue sauce with the chipotles, adobo, Worcestershire or soy sauce and onion powder in a 5- to 8-quart slow cooker.
- Add the thighs and breasts, season with salt and pepper, and turn to coat. Cover and cook on low for 3 to 5 hours, until the chicken pulls apart easily.
- Shred the chicken with two forks in the slow cooker. Mix in the last 1/2 cup barbecue sauce and adjust the salt and pepper.
Notes
Start checking the chicken at 3 hours. Use one chipotle for milder heat or two for a hotter sauce.
Adapted from Ali Slagle, NYT Cooking.
