Ingredients

• Chicken
• 2 teaspoons chili powder
• 1 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds boneless skinless chicken thighs, trimmed
• 1 1/2 pounds boneless skinless chicken breasts, trimmed
• 1 1/2 cups barbecue sauce

• No-cook pantry barbecue sauce
• 2 1/4 cups ketchup
• 3/4 cup molasses
• 3 tablespoons cider vinegar
• 2 teaspoons hot sauce
• 3/4 teaspoon liquid smoke
• salt and pepper
• 2 seeded and minced jalapeno chiles (optional)
• 3 tablespoons minced canned chipotle chile in adobo sauce (optional)

Directions

1. Mix chili powder, paprika, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4 to 6 hours on low
2. Transfer chicken to large bowl, let cool slightly, then shred into bite-size peices (see page 21); cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
3. Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve.