1 (8 oz.) can tomato sauce, reduced-sodium
1 (4 oz.) can green chilis, drained and chopped
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 lb. chicken thighs, boneless, skinnless, and trimmed of fat
1 small onion, finely chopped
1 garlic clove, minced
Directions:
Combine 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. Cover. Cook on low for about 5 hours, until the chicken can be pulled apart. Move the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well, and serve in a bun of your choice.
Note:
This recipe is great to make ahead, and can freeze for up to one month.
Found at http://www.getcrocked.com/2011/12/14/slow-cooker-pulled-chicken-barbecue/
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