Spicy Ranch Pulled Chicken
- Prep: 10 min
- Cook: 7 hr
- Total: 7 hr 10 min
- Servings: 10–12
8 large boneless, skinless chicken breasts
2 cans (10 ounces each) tomato pureé
2 cans (4 ounces each) diced green chiles
2 chipotle peppers in adobo sauce, chopped
1 cup unsalted chicken stock
Step 1Place chicken breasts in a large slow cooker. In a medium-size bowl, whisk together remaining ingredients, and pour over chicken.
Step 2Cook on low for 6 hours. Remove chicken and shred with a fork.
Step 3Return chicken to slow cooker and stir. Allow chicken to cook for an additional hour on low.
Chicken can be served immediately or be made up to 2 days ahead and reheated the day of serving.
Tip: To freeze, divide chicken up into 2-cup batches and place in freezer bags. Freeze for up to 1 month.
For safe meat preparation, reference the USDA website.
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