This pulled chicken is so easy to make – everything just goes into the slow cooker, no hassle. It is literally so tender, juicy and delicious!
I served in a toasted brioche bap with homemade chips but you could have it in tacos, a burrito, wraps, on a baked potato... the list is endless!
Jill Stewart (@jillbakes_)
County Antrim Foodie and Instagrammer
Ingredients
Serves 6
• 5 chicken breasts
• 400g Crucials BBQ sauce (or any BBQ sauce you fancy)
• 1 tsp paprika
• 1 onion, grated (random I know but it works!)
• Onion salt and pepper
• 1 tbsp light brown sugar and 1 tbsp canderel (or 2 tbsp of either)
• 1 tbsp balsamic vinegar
• 1/2 tbsp olive oil
Instructions
• Put all the sauce ingredients into the slow cooker and mix together.
• Add the chicken fillets and coat in the sauce.
• Turn the slow cooker on low for 5-7 hours or high for 3-4 hours.
• When the chicken is cooked, there will be no pink inside and it will just fall apart when you lift it out.
• Lift out the chicken onto a plate and shred using two forks. Add it back into the sauce. You can keep it warm using the 'keep warm' or 'low’ setting until you toast your baps!
MEET JILL STEWART
Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.
Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with nearly 13,000 followers, a lot of people are enjoying Jill’s food journey too!
The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.
Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.
Head over INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!
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