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.
- Chicken breast
- Sweet Peppers
- Red chilli peppers (strength to your liking)
- 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
- Put your chicken breasts, chilli pepper and chopped peppers into a slow cooker.
- 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.
- Pour mixture over your slow cooker ingredients.
- Cook on high for 4 hours or low for 8 hours.
- Remove the chicken to a chopping board and tear into strands and chunks with two forks.
- Add back to your slow cooker along with the sweetcorn. Taste and adjust seasoning, then serve.
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).