Chipotle Pulled Chicken

Ingredients

2 C. ketchup

1 small onion, finely chopped

1/4 C. Worcestershire sauce

3 tbsp. soy sauce

2 tbsp. brown sugar

2 tbsp. cider vinegar

3 garlic cloves, minced

1 tbsp. molasses

2 tsp. dried oregano

2 tsp. minced chipotle pepper in adobo sauce plus 1 tsp. sauce

1 tsp. ground cumin

1 tsp. smoked paprika

1/4 tsp salt

1/4 tsp. crushed red pepper flakes

2 1/2 lbs. boneless skinless chicken breasts

12 Sesame seed hamburger buns, split and toasted (or whatever buns you want)

Directions

1) In a 3 qt. slow cooker, combine the first 14 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender ( a thermometer should read at least 165 degrees).

2) Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on bun bottoms. Replace tops. Enjoy!

Freeze Option:

Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in fridge overnight. Heat through in a saucepan, stirring occasionally.

Prep: 15 minutes

Cook: 3 hours

Makes: 12 servings