At our house, low-and-slow recipes have to have kid and husband appeal, plus good marks for nutrition. This chipotle chicken wins in both categories. Use leftovers for zippy barbecue pizzas or burritos.
—TAMRA PARKER MANLIUS, NY
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
2 cups ketchup
1 small onion, finely chopped
1/4 cup Worcestershire sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
3 garlic cloves, minced
1 tablespoon molasses
2 teaspoons dried oregano
2 teaspoons minced chipotle pepper in adobo sauce plus 1 teaspoon sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/2 pounds boneless skinless chicken breasts
12 sesame seed hamburger buns, split and toasted
1. In a 3-qt. slow cooker, combine the first 14 ingredients; add the chicken. Cook, covered, on low for 3-4 hours or until the chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker. Shred with two forks; return meat to slow cooker. Using tongs, place the chicken mixture on bun bottoms. Replace the tops.
To freeze: Freeze cooled meat mixture and sauce in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through in a saucepan, stirring occasionally.