Pulled Chicken Sandwich

Delicious and almost as good as pulled pork, but hopefully healthier. One thing nice about cooking with chicken thighs is that they are usually on sale for really cheap. This recipe was adapted from a 30 minute “Dinner Tonight” recipe from Cooking Light. I decided to make it in the crock pot since I had the time and I wanted to make sure the chicken got extra tender and flavorful. I made it with about 3lbs of chicken and it lasted all week as excellent leftovers.

RECIPE:
3 tbsp ketchup
1 tbsp cider vinegar
1 tbsp spicy mustard
1 tbsp molasses
½ tsp ground cumin
1/8 tsp ground ginger
¾ tsp chili powder, or to taste
Hot sauce to taste
¼ tsp freshly ground black pepper
1 lb chicken thighs, fat trimmed
½ onion, sliced into rings
Hamburger buns
Dill pickle chips

Combine first 9 ingredients into a sauce. Layer onion rings on bottom of crock pot. Place chicken thighs on top of onion, then coat chicken with barbecue sauce. Cook on low for 6 hours. Take out chicken breasts and shred with two forks. Stir shredded chicken back into sauce until heated through. Serve pulled chicken on a toasted hamburger bun (or deli flat for low-carb) with dill pickle chips. (per serving: 294 cals, 7g fat, 36g carbs, 22g protein)