Crockpot Pulled Chicken

It's funny.  I wouldn't say we're a pork family.  Sure, we eat pork, but not as often as we eat chicken.  In reality, if pork and chicken were in some sort of championship playoff, we would be waving our chicken flags high.  Which isn't really funny, except when it comes to pulled meat.  Because despite our strong chicken alliance, we predictably turned to pulled pork over and over again as an easy crockpot dinner.   I bookmarked Elly's recipe for pulled chicken years ago.  YEARS.  As in, before Thatbaby was even a twinkle in our eye.  But until recently, I'd never made it.  However - and I haven't mentioned this yet, and will go into more detail soon - we're moving soon and trying to use up what's in our freezer.  Which includes quite a bit of frozen chicken (I DID say we were chicken people).  So this pulled chicken was perfect for using that up.  And the taste?  Well, I'm still partial to pulled pork, but this is a definite contender.

Crockpot Pulled Chicken (From Elly Says Opa)

1 can tomato sauce
3 chipotles in adobo, finely minced

 1/4 cup cider vinegar
3 to 4 Tbsp honey
1 1/2 Tbsp smoked paprika
2 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 Tbsp dry mustard
1 tsp kosher salt
1/2 tsp. cayenne pepper
2 tsp chili powder
3 lbs. boneless/skinless chicken thighs and breasts
1 large onion, thinly sliced in half circles
4 cloves garlic, minced

1. Whisk together the first 9 ingredients (through chili powder).  
2. Spray your slowcooker lightly with oil and then place the chicken inside. 
3. Season the chicken with salt and pepper.  
4. Scatter the onions and garlic evenly over the top, and then pour the barbecue sauce over the top. Cook on low for 5 hours.  
5. Shred the chicken with two forks and, if desired, continue to cook for a little bit on  high, with the lid off, to allow mixture to thicken.