PULLED CHICKEN RECIPE - BBC GOOD FOOD
Remake a street-food favourite, pulled pork, with juicy chicken thighs to cut the calories for a healthy taco filling
Provided by Sarah Cook
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C/180C fan/gas 6 and bake for another 20 mins.
- Meanwhile, mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with 100ml water and heat, ready to serve.
- When the chicken is really tender, use two forks to shred the meat into the sauce (discard the bones). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture.
- Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.
Nutrition Facts : Calories 353 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 10 grams fiber, ProteinContent 29 grams protein, SodiumContent 1.2 milligram of sodium
PULLED CHICKEN SANDWICHES RECIPE | MYRECIPES
You already love pulled chicken, so why not try it in a slow cooker? Make this for a fun, tasty meal the entire family will want. Savor this tender, melt-in-your-mouth chicken sandwich with ketchup-based sauce for lunch or dinner. This is one of our easiest crock pot recipes.
Provided by MyRecipes
Yield 8 servings (serving size: 1 sandwich)
Number Of Ingredients 12
Steps:
- Place onion a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken, and cook 3 to 4 minutes on each side or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
- Combine ketchup and next 7 ingredients (through hot sauce); pour over chicken. Cover and cook on LOW for 4 hours until chicken is tender and sauce is thick.
- Remove chicken from slow cooker. Shred chicken with 2 forks, and stir into sauce. Spoon 3/4 cup chicken mixture onto bottom of each bun; cover with bun tops.
Nutrition Facts : Calories 271 calories, CarbohydrateContent 33.6 g, CholesterolContent 58 mg, FatContent 3.6 g, FiberContent 3.6 g, ProteinContent 27 g, SaturatedFatContent 0.7 g, SodiumContent 613 mg
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SLOW COOKER PULLED CHICKEN RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course
Calories 398 calories per serving
- 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.
SLOW COOKERS BBQ PULLED CHICKEN - MCCORMICK
From mccormick.com
Cuisine Deep South,
Calories 236 per serving
- Shred chicken using 2 forks. Return chicken to slow cooker; mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
PULLED CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 04 hours 20 minutes
Category Dinner, Lunch
Calories 296 calories per serving
- In a small bowl, mix the first 11 ingredients. Place chicken in a 3-qt. slow cooker. Pour sauce over top., Cook, covered, on low until chicken is tender, 4-5 hours. Remove chicken; cool slightly. Shred meat with 2 forks. Return to slow cooker; heat through. Serve on buns.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
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