Recipe #9 – Slow Cooker Pulled Chicken
This is one of my favourite recipes, and the fact it’s all slow cooked makes it incredibly non-faff, great for a dinner party too.
The amount below would feed 3 – 4 people, depending on what you’re serving it with. For those who love BBQ food, team this with BBQ beans, ribs and coleslaw. If you’re looking to reign in on the calories but still want all the flavour, go for the below.
As the title suggests, this is a slow cooker recipe. It takes anywhere for 7 – 9 hours, depending on how much time you have. Ideally, put the chicken on low, instead of alternate heat settings, for nine hours and cook for seven hours straight, add all the other bits and pieces in the final two hours. I did it for seven hours as this was the length of time I had.
For Slow Cooking the Chicken:
- 4 x Chicken Breast
- 2 x Chicken Stock Cube
- 2 x Tablespoons of BBQ Sauce
- Squeeze of Tomato Ketchup
- Squeeze of Honey
- Salt & Pepper
For Serving Up
- 1 x Onion
- 1 x Red Pepper
- 1 x Tin Chopped Tomatoes
- 1 x Tin Sweetcorn
- 2 x Garlic Cloves
- 1 x teaspoon Chipotle & Chilli Paste
- 2 x Tablespoon BBQ Sauce
- 1 x Teaspoon Smoked Paprika
- Salt & Pepper
- 1 x Avocado
- Handful of Spinach
- Cherry Tomatoes
- Slow Cooker
- Cooking pan
- 2 x Forks
- Garlic Crusher (if you’re fancy. If not, just mash it with a knife)
1) Turn your slow cooker onto the ‘high’ heat option and let it heat up. Throw in your chicken breast, fill up the kettle and turn it on. Onto the chicken, throw in the red sauce, BBQ, salt & pepper and squeeze of honey. Smash up two stock cubes (chicken ones preferably),add water and stir. You’ll need about a pint of water depending on how big your slow cooker is. Ideally, the chicken needs to be covered with at least an inch of water.
2) Set your timer for four hours, and leave the chicken to cook. Stir occasionally. I have no idea if all the ingredients actually adds flavour to the chicken, but you’re basically poaching it in a bunch of amazing smoky flavours, so it better do something.
3) Once the four hours is up, turn your cooker down to the ‘low’ heat setting, and leave it for a further two hours.
5) Once the two hours are complete, remove the chicken breast from the liquid and use two forks to shred the chicken. Once complete, leave to one side. Empty the slow cooker of any excess liquid, but leave 1/4 pint of fluid to use later. Turn the heat setting back up to ‘high’.
6) Place the onion, garlic and red pepper in the now empty slow cooker and place the lid on.
7) In a separate bowl, mix in the tin of chopped tomatoes, the leftover BBQ liquid, smoked paprika, chipotle paste and salt & pepper to taste. Stir, and taste to see if you need to add anymore of anything.
8) Add the chicken and the sweetcorn back to the slow cooker, and then add the BBQ-y, smoky mixture to the chicken slowly. You don’t want to soak the chicken in the stuff, it needs to be enough that it all looks mixed it and the chunks of everything is noticeable, and you definitely don’t want it looking like soup. If your mixture looks too dry, add some water to loosen things up.
9) Cover with the lid, and leave to cook for a further hour.
10) When the hour is over, go out and wilt your spinach whatever way you normally do it. I throw mine in a frying pan and season with pepper. Cut up your avocado, tomatoes and cucumber in whatever fancy way you want it and again, season to taste.
11) All you need to do now, is serve up and eat. Bon appétit!
Thanks for reading,