Barbecue Pulled Chicken Sandwhiches on Ciabatta Bread

This is a great recipe, especially for Sundays! I have never been a fan of pulled bbq sandwhiches but this is so different. You can just throw it in the crock pot before church and it will be finished by the time you get home, it's perfect. You don't have to use Ciabatta bread, we just happened to have some in the fridge that needed to be used.

1- 8 oz. can reduced sodium tomatoe sauce

1- 4 oz. can chopped green chilies

3 Tablespoons apple cidar vinegar

2 Tablespoons honey

1 Tablespoon Paprika

1 Tablespoon tomatoe paste

1 Tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon ground chipotle chili powder

1/2 teaspoon salt

2 1/2 pounds boneless, skinless chicken thighs trimmed of fat (we used chicken breasts and it worked great)

1 small onion finely chopped

1 garlic clove minced

1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a crock pot until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 to 5 hours.
3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.

The best thing is this is 184 calories and very very yummy!