Slow Cooker Teriyaki Pulled Chicken Food

SLOW-COOKER TERIYAKI CHICKEN

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2 - 4 hours., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker. Serve with rice, if desired. Garnish with cilantro and sesame seeds.

SLOW COOKER TERIYAKI PULLED CHICKEN

Steps:

• Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
• Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.
• Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.
• Pour sauce over pulled chicken and mix well.

SLOW-COOKER SHREDDED CHICKEN

Steps:

• Lay the chicken breasts in an even layer in a 4- to 6-quart slow cooker. Add the broth, olive oil, garlic powder, onion powder, lemon peel and bay leaf if using. Season with 1 teaspoon salt and several grinds of pepper. Cook on high for 3 hours or low for 6 hours.
• Transfer the cooked chicken to a large bowl. Use 2 forks to pull it into shreds. Strain the cooking broth and drizzle about 1/2 cup over the chicken. Season with salt and pepper and toss to combine. If not using the chicken immediately, refrigerate it in an airtight container. Refrigerate the remaining cooking broth separately and use it to moisten the chicken when serving. Or add it to soups and sauces.
• Buffalo: Melt 2 tablespoons unsalted butter and whisk in 3 tablespoons Buffalo-style hot sauce. Drizzle over 2 cups shredded chicken and toss well.
• Lemon Herb: Drizzle 2 cups shredded chicken with 1/4 cup of the cooking broth and 1 tablespoon lemon juice. Sprinkle with 1/4 cup chopped fresh parsley, 1 teaspoon lemon zest and 1 teaspoon dried dill. Season with salt and pepper and toss well.
• Barbecue: Warm 1/4 cup of the cooking broth in a small saucepan and whisk in 1/4 cup barbecue sauce. Pour over 2 cups shredded chicken and toss well.

EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE

Steps:

• Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
• Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
• Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

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.