- Slow Cooker: Medium or large round or oval
- Setting and Cook Time: LOW for 8 to 9 hours
- Serves 8
- 1 small yellow onion, chopped (about 1/2 cup)
- 1 large garlic clove, minced (about 1 1/2 teaspoons)
- 10 to 12 (about 2 pounds) boneless, skinless chicken thighs
- 1 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup packed light brown sugar
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon dried ground chipotle chile powder
- 1/2 teaspoon salt
- 8 to 12 soft white or whole wheat hamburger buns, split
- Spray the crock with nonstick cooking spray. Sprinkle the onion and garlic over the bottom of the crock, then arrange the chicken thighs on top.
- Stir together the ketchup, cider vinegar, oil, Worcestershire sauce, chili powder, chipotle chile powder, and salt together in a medium bowl until well blended; pour over the thighs.
- Cover and cook on LOW for 8 to 9 hours, until the chicken is fork tender and easily pulls apart. Remove the chicken to a medium-large bowl, then in batches, pull the meat apart into chunks; return to the slow cooker and stir to combine. Cover and place on KEEP WARM until serving spooned onto the fresh buns.
Excerpted from Not Your Mother’s Slow Cooker Cookbook Recipes for Entertaining, by Beth Hensperger and Julie Kaufmann. (c) 2009, used by permission from the Harvard Common Press.