This slow-cooker chicken is a breeze to make and has all of the sweet and spicy flavors that you love about barbecue, without all of the fat. No smoke and mirrors here, just some tender and tasty chicken! Smarts: This dish can be made a day ahead if you like. Don't forget to save some of the leftovers for tomorrow night's Indian chicken wraps!
Slow cook chicken - In your slow cooker combine the chicken breasts, crushed tomatoes, chicken stock, cider vinegar, lime juice, honey, soy sauce, garlic powder, paprika, cayenne, and hot sauce. Set cooker to low and cook until chicken is falling apart and tender, 3 to 4 hours, or 1-1/2 to 2 hours if using the high setting. (Can be done up to 4 days ahead)
Make salad dressing - Combine lime juice and red wine vinegar with mustard, honey, oil, and yogurt. Whisk with a fork until combined. Add more cooking oil if the dressing is too tart. (Can be done up to 3 days ahead)
Romaine - Prep as directed (Can be done up to 3 days ahead)
Corn - Drain and rinse.
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