Slow Cooker Chipotle Tomato Pulled Chicken

Score: 6/10

This recipe offers an appealing, healthy slow cooker meal with a solid flavor foundation. However, it contains a critical logic error in the instructions regarding shredding the chicken before reducing the sauce. It also underestimates the amount of chipotle needed for its namesake flavor and presents an inaccurate cost estimate.

Strengths

Healthy, colorful, and appealing flavor profile for home cooks.
Appropriate use of boneless skinless chicken thighs, which will stay juicy during the long cooking process.
Bright finishing touches with fresh lime juice and cilantro to balance the slow-cooked flavors.

Issues

high / clarity: Step 4 instructs to shred the chicken and stir it into the sauce, but Step 5 says to transfer the liquid to a saucepan to reduce. It is nearly impossible to separate the liquid once shredded chicken has been mixed into it.
medium / flavor: Using only 1 to 2 teaspoons of chipotle in adobo is insufficient for 1.5 lbs of chicken and will result in a very mild flavor. The quantity should be increased for a dish prominently featuring 'Chipotle' in the title.
low / ingredient_usage: Fresh tomatoes will release a significant amount of water during a 5-6 hour slow cook, resulting in a watery sauce rather than a silky one. Canned tomatoes are generally better for this application.
low / cost: The itemized ingredient prices sum to approximately $22.46, which contradicts the stated cost estimate of $14-18.

Suggested fixes

Revise the instructions to remove the whole chicken thighs from the slow cooker first, reduce the sauce in a saucepan if desired, and then shred the chicken to mix back into the thickened sauce.
Increase the chipotle in adobo to 1-2 tablespoons (or 1-2 chopped peppers) for adequate smokiness and heat.
Swap the fresh tomatoes for a 14.5 oz can of fire-roasted or crushed tomatoes to ensure a better sauce consistency.
Update the total cost estimate to $20-$25 to align with the itemized ingredient prices.