Pulled Chicken: Combine an 8-ounce can of tomato sauce, a 4-ounce can of chopped green chiles, drained, 3 Tbsp. cider vinegar, 2 Tbsp. honey, 1 Tbsp. paprika, 1 Tbsp. tomato paste, 1 Tbsp. Worcestershire, 2 tsp. dry mustard, 1 ground chipotle chile and 1/2 tsp. salt. Pour into crockpot. Add 2 1/2 pounds of boneless, skinless chicken thighs (fat removed). Cook on low about five hours or until chicken can be pulled apart. Shred chicken and return to crockpot. Mix well and serve. Chili: Cook two pounds of ground beef in a skillet until no longer pink and drain. Pour meat into slow cooker. Combine 2 (16-ounce) cans of kidney beans, rinsed and drained, 2 (14.5-ounce) cans of diced tomatoes, 1 (8-ounce) can tomato sauce, 2 chopped medium onions, 1 chopped green pepper, 2 minced cloves garlic, 2 Tbsp. chili powder, 2 tsp. salt, 1 tsp. pepper. Cook on low for 8 to 10 hours or on high for four hours. Garnish with cheese and sour cream.