Tuesday, January 18, 2011
Thursday, January 13, 2011
The recipe is for a 1 1/2 to 3 quart cooker, however I doubled it and used my 7 quart cooker. Leftovers are excellent on nachos!
1 small white or yellow onion, chopped
1 small clove garlic, minced
4 boneless, skinless chicken thighs
1/2 cup ketchup
2 tbs. cider vinegar
2 tbs. light brown sugar
1 tbs. olive oil
1 1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
1/4 tsp. chipotle chili powder
1/4 tsp. salt
2 to 4 soft hamburger buns
1. Sprinkle the onion and garlic over the bottom of the crock and arrange the chicken thighs on top.
2. In a small bowl, stir together the ketchup, cider vinegar,
brown sugar, oil, Worcestershire sauce, chili powder, chipotle chili powder, and salt; pour over the thighs. Cover and cook on LOW for 7 to 8 hours, or until the chicken is fork tender.
3. Remove the chicken from the slow-cooker. With two forks, pull apart for the meat into shredded chunks; return to the slow-cooker and stir to combine. Cover and leave on the KEEP WARM setting until ready to serve. Served spooned on to warmed hamburger buns.
Recipe courtesy of Not Your Mother's Slow Cooker Recipes for Two.