SLOW COOKER PULLED CHICKEN RECIPE | BBC GOOD FOOD
Try this slow cooked smoky chicken as an easy alternative to pulled pork. It's best served in a bun or with rice, and makes a simple dish for a family meal
Provided by Cassie Best
Categories Dinner, Main course
Total Time 6 hours 20 minutes
Prep Time 5 minutes
Cook Time 6 hours 15 minutes
Yield Serves 8-10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 398 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 3 grams fiber, ProteinContent 37 grams protein, SodiumContent 0.7 milligram of sodium
PULLED CHICKEN & BLACK BEAN CHILLI RECIPE | BBC GOOD FOOD
Make a batch of Mexican-inspired pulled chicken and black bean chilli, which can be easily doubled and kept in the freezer. Serve with rice or tortilla wraps
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
Nutrition Facts : Calories 256 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.9 milligram of sodium
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PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS RECIPE ...
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Total Time 45 minutes
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- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
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.
PULLED CHICKEN & BLACK BEAN CHILLI RECIPE | BBC GOOD FOOD
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Total Time 1 hours 10 minutes
Category Dinner
Calories 256 calories per serving
- Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.
PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS RECIPE ...
Reviews 4.9
Total Time 45 minutes
Category main-dish
- Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.
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