Pulled Chicken

A HEALTHIER ALTERNATIVE TO PULLED PORK & EASY TO MAKE!

Put all the ingredients (except the chicken) into the Crock-Pot Slow Cooker pot. Stir them together by hand until a smooth sauce is formed. Add the chicken thighs coating them in the sauce.

If using the Crock-Pot AutoStir Slow Cooker fit the stirring paddle to the AutoStir attachment then place the lid onto the Crock-Pot AutoStir Slow Cooker pot. Then activate the stirring function by pressing the AutoStir standby button.

Cook on low for 6-7 hours or high for 4-5 hours. After cooking has finished, the chicken should be easy to pull apart. To shred the chicken more, press the quick stir button as necessary or alternatively use 2 forks to easily shred. Thicken the sauce if required.

Serve with sliced jalapenos and coleslaw on crusty rolls, or serve with rice or mashed potato – it’s even great on spaghetti!

Cooking Time

Low for 6-7 hours or High for 4-5 hours

Servings

6-7

Ingredients

  • 1.4kg skinless, boneless chicken thighs
  • 250g Passata
  • 45ml cider vinegar
  • 45ml honey
  • 5g chipotle paste
  • 30g tomato purée
  • 30ml worcestershire sauce
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 10g smoked paprika
  • 2.5g salt

To Serve

  • sliced jalapenos
  • coleslaw
  • a crusty roll