Crock Pot 3 Ingredient Pulled Chicken Food

CROCK POT 3-INGREDIENT PULLED CHICKEN

Steps:

• Add chicken breasts to the slow cooker, pour salsa/tomato sauce and balsamic vinegar on top. Cover and cook on low 6 hours or high 4 hours. (I really prefer cooking on low)
• Shred chicken with a fork, or do like I do and shred by using a kitchen aid mixer...takes just 1 minute! (place cooled chicken in the mixer bowl and with the paddle attachment and turn it on to the low setting.
• Let it turn until it is just shredded then remove the chicken. About 1 minute.
• Add in all remaining sauce/juices from the cooking pot, stir to combine well.
• Enjoy in lettuce wraps, salads, or with a cup of broccoli and cooked brown rice.
• This chicken is WONDERFUL for food prep, and lasts 4-5 days refrigerated, or six weeks frozen.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.