Slow cooker pulled chicken

Serve this smoky, meltingly tender chicken in buns with crunchy salad and leave some aside to have with rice or potatoes the next day. Pack a piece of lime to squeeze over the meat before eating to give it a hit of freshness.

SERVES 8 10 PREP 5 mins COOK 6 hrs 15 mins EASY ❄ (cooked chicken only)

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)

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 1 tbsp 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. Swirl 100ml water around the pan and pour this in as well.

Add the chipotle paste, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is very tender. Using two forks, shred the chicken through the sauce. Will keep chilled for up to two days. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

PER SERVING 162 kcals • fat 7g • saturates 2g • carbs 9g • sugars 8g • ˆibre 1g • protein 15g • salt 0.4g