Ingredients:

• 1 cup reduced-sodium tomato sauce
• 1 small onion, finely chopped
• 2 large cloves garlic, grated on a microplane
• 3 Tbsp. cider vinegar
• 2 Tbsp. agave nectar
• 1 Tbsp. tomato paste
• 1 Tbsp. smoked Spanish paprika
• 2 tsp. dried, ground mustard
• 1 tsp. ancho chili powder
• ½ tsp. salt
• 2 ½ lbs. boneless, skinless chicken thighs trimmed of fat

Directions:

1. Stir tomato sauce, onion, garlic, vinegar, agave, tomato paste, paprika, mustard, chili powder, and salt in a 6 quart slow cooker. Add chicken thighs and stir to combine.
2. Cook on low for 5 hours or until chicken thighs can be easily shredded with a fork. Transfer chicken to a cutting board and shred. Return to the slow cooker and stir well. Serve as sandwiches, in omelets, in tacos, or any other way that makes you smile.