Southwestern Slow Cooker Pulled Chicken

This saucy, sassy Southwestern Slow Cooker Pulled Chicken is straight from the pages of my COOKBOOK, Eating in the Middle, and I could not be happier to share it with you! The pulled chicken is just one part of a sandwich in the book, complete with slices of creamy avocado and a pile of cool, crisp Cilantro Lime Slaw, but it’s the star of the recipe.

Inspired by pulled pork (another of my favorites), this saucy shredded pulled chicken is lighter in calories but just as flavorful as any pulled pork recipe. Trust me. Using chicken thighs is the key for super tender meat–that, and cooking it low and slow until the meat just falls apart. My recipe has a bit of a kick to it, thanks to one chipotle pepper in adobo, and gets its Southwestern flair from cumin, chili powder, and coriander. The secret to smoky flavor? A splash of liquid hickory smoke. One teaspoon is all you need to give the chicken that deep, rich warmth. It’s worth every penny to buy a bottle!

Aran Goyoaga getting the perfect shot // photo by Jenn Elliott Blake

Friends, I hope you love this recipe as much as I do–and the whole cookbook, too! I have a feeling you will–it’s packed with lightened up comfort food with a few richer celebration meals and desserts, too (you know I had to make my mother proud). There are stick-to-your-ribs stews and chilis and soups, there are veggie sides and big salads, vegetarian meals, gluten free meals, about a million recipes under 500 calories…And every recipe has nutrition information. This whole book–from the writing (it’s me, so there are 5 essays!) to the recipes–is a real representation of how I think about food and the way I eat. Plus, it’s just gorgeous, and I know I’m saying that about my own cookbook, but Aran Goyoaga (my incredible photographer) and Jenn Elliott Blake (my stylist) are two of the most talented people I’ve ever met, and their passion and hard work show on every beautiful page.

It would mean the world to me if you’d preorder it! If you do, check back NEXT MONDAY for an exciting way to cook through the book with me starting in March!!

Where to preorder Eating in the Middle:

Barnes & Noble
IndieBound
Amazon
Target

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Southwestern Slow Cooker Pulled Chicken

Makes: Serves 6

Calories per serving: 225

Fat per serving: 5.5g

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 large onion, chopped (about 1 1/4 cups)
• 15-ounce can tomato sauce
• 2 tablespoons apple cider vinegar
• 1 teaspoon liquid hickory smoke
• 3 garlic cloves, minced
• 3 tablespoons packed light brown sugar
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1 chipotle pepper in adobo sauce (from a can), chopped

Instructions

1. Put the chicken in a 6-quart slow cooker. Scatter the onion over the chicken.
2. In a small bowl, combine the tomato sauce, vinegar, liquid smoke, garlic, brown sugar, coriander, cumin, chili powder, and chipotle pepper, and stir well. Pour the mixture over the chicken. Cook on low until the chicken thighs are pierced easily with a fork, about 8 hours. Using 2 forks, shred the chicken.

Nutrition Information & Notes:

Nutrition Information for 1/6th of Recipe: Calories 224.9, Total Fat 5.5g, Sat Fat 0g, Sodium 634mg, Carb 11.7g, Fiber 1.6g, Sugars 6.3g, Protein 32.5g

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