Ingredients:

• 2 chicken breasts
• 5 chicken thighs
• 1/3 cup tomato paste
• 4 tbsp. soy sauce
• 3 tbsp. honey
• 3 tbsp. balsamic vinegar
• 2 tbsp. brown sugar
• 2 tbsp. Worcestershire sauce
• 1 tbsp. white sugar
• 1.5 tsp chili powder
• 1 tsp smoked paprika

• 1.5 tsp garlic powder

• 1 tsp ground cumin

• ½ tsp salt
• 1 tsp pepper
• 12 oz. Carol Hale Pale Ale

Directions:

Whisk together in a medium bowl all of the ingredients except the chicken breasts and thighs. Place the chicken pieces and the sauce in a crock-pot. Cook on “low” setting for four hours, or until the chicken pulls apart easily. Shred the breasts and thighs with two forks, and combine back into the sauce. Serve on buns, slider rolls, in a tortilla, atop a baked potato, or in any other delicious way you choose to consume this sweet, smoky, deeply flavorful dish. Enjoy!