Makes about 14 servings
Preparation time: 10 minutes
Cooking time: 5 hours on low
2 to 2 1/4 pounds boneless, skinless chicken breasts, well-trimmed
1 large finely chopped onion
1 (15-ounce) can rinsed pinto beans
1 (6-ounce) can no-salt-added or regular tomato paste
1/4 cup red or white wine vinegar
1/3 cup packed light brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon chipotle chili powder
1/2 cup water
1/2 cup ketchup
1 teaspoon smoked paprika
Cut chicken into 1 1/2 -inch chunks. Place chicken, onion and beans in a 5-quart slow cooker and mix well. In a small bowl, combine tomato paste, vinegar, sugar, Worcestershire sauce, chipotle chili powder and water. Stir until blended. Pour over chicken and mix well. Cover and cook on low 5 hours. Remove chicken and shred with 2 forks. Return chicken to cooker. Add ketchup and paprika to mixture and mix well. Cover, cook 10 minutes on high. Serve.
Per ( 1/2 -cup) serving: 143 calories, 18 grams protein, 1 grams fat (7 percent calories from fat), 0.2 gram saturated fat, 16 grams carbohydrate, 38 milligrams cholesterol, 223 milligrams sodium, 3 grams fiber.