SLOW COOKER BARBECUE CHICKEN RECIPE RECIPES

Name: Slow cooker pulled chicken
Prep time: 5 min
Cook time: 6 h 15 min
Total time: 6 h 20 min
Yield: Serves 8-10
Ingredients: 2 tbsp vegetable or rapeseed oil; 10-12 boneless, skinless chicken thighs; 2 red onions, halved and sliced; 2 garlic cloves, crushed; 2 tsp paprika; 2 tbsp chipotle paste; 250ml passata; 100g barbecue sauce; 1 tbsp light brown soft sugar; 1 lime, juiced; burger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional)

SLOW COOKER PULLED CHICKEN RECIPE | BBC GOOD FOOD

Slow cooker pulled chicken recipe | BBC Good Food image

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

Ingredients

2 tbsp vegetable or rapeseed oil
10-12 boneless, skinless chicken thighs
2 red onions, halved and sliced
2 garlic cloves, crushed
2 tsp paprika
2 tbsp chipotle paste
250ml passata
100g barbecue sauce
1 tbsp light brown soft sugar
1 lime, juiced
burger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional)

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

SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING

Slow Cooker Salsa Verde Chicken Recipe - NYT Cooking image

This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.

Provided by Sarah DiGregorio

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Steps:

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

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