Slow Cooked Creamy Pulled Chicken

Pulled meat seems to be all the rage and I totally appreciate why.  Tearing the meat into its fibrous muscle strands provides a totally different textural experience, similarly to how grated cheese is bizarrely distinct from its block-like counterpart.

In any case, this is an obscenely easy and satisfying way to enjoy chicken and, if you use low fat mayo, isn’t too harsh on the calories either – summer’s coming, and my beach body is a long way off.

This works in so many forms – burrito/tacos, with jacket potatoes, in a bun, atop some rice.  Knock yourself out.

If you don’t have a slow cooker, put in a sealed, oven-safe caserole dish at about 130C for 5-6 hours.

Ingredients

  • Chicken breast
  • Sweet Peppers
  • Red chilli peppers (strength to your liking)
  • Sweetcorn
  • 2 cups or so Low Fat Mayonnaise…or, you know, normal, if you’re that way inclined.
  • Tomato ketchup
  • Liquid smoke OR BBQ sauce
  • Smoked Paprika
  • Tobasco/Chili sauce – something spicy
  • Light vinegar

Method

  1. Put your chicken breasts, chilli pepper and chopped peppers into a slow cooker.
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  2. In a jug combine the mayonnaise, a decent squirt of ketchup, a few spoonfuls of liquid smoke/bbq sauce, a few spoonfuls of smoked paprika, a few drizzles of vinegar and chili sauce to taste.  Taste and adjust, and if necessary mix in a little water to thin it out.  This will thicken during the cooking process.
  3. Pour mixture over your slow cooker ingredients.
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  4. Cook on high for 4 hours or low for 8 hours.
  5. Remove the chicken to a chopping board and tear into strands and chunks with two forks.
    DSC01455
  6. Add back to your slow cooker along with the sweetcorn.  Taste and adjust seasoning, then serve.
    DSC01456

Serving

As I said, this goes well in so many forms.  Whatever it is, just make sure the chicken flavour dominates supreme.  I garnished with basil, although coriander would probably be better (for those of you lucky enough to not despise it).

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