Cooking With Beer: Slow Cooker Rauchbier Pulled Chicken Recipe

• 1 8-ounce can tomato sauce
• 1/2 cup cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dry mustard (I used Colman's)
• 1 teaspoon ground cumin
• 1/4 cup apricot jam
• 1 7.5 ounces can chipotle in adobo
• 1 cup smoked beer (I used Aecht Schlenkerla Marzen Rauchbier)
• 5.5 pounds skinless boneless chicken thighs
• Hot sauce for serving

1. In a large bowl, stir together tomato sauce, cider vinegar, Worcestershire sauce, dry mustard, and cumin. Add apricot jam and stir until no clumps of jam remain. Add entire contents of chipotle in adobo can and stir to distribute.
2. Place chicken in a 6-quart slow cooker. Pour sauce over and add beer, stir to coat chicken and distribute. Cover and cook on low 7 to 8 hours.
3. When chicken is done, turn off slow cooker and lift each piece of chicken from the sauce with a slotted spoon or tongs. Shred chicken using two forks, placing shredded chicken in a 6-qt pot. Shred chipotles along with the chicken, or discard for a milder dish. Defat cooking liquid using a fat separator (or skim fat from the slow cooker before pouring onto chicken.) Refrigerate chicken in the sauce at this point if you're serving later, or reheat immediately to serve, along with hot sauce if desired.

tomato sauce, cider vinegar, worcestershire sauce, ground cumin, apricot jam, chicken thighs, serving

Taken from www.seriouseats.com/recipes/2010/02/cooking-with-beer-slow-cooker-rauchbier-pulled-chicken-recipe.html (may not work)