So many have you have already bought Mixing It Slow Volume 2 (THANK YOU!) but for those who haven’t or are on the fence I thought I would share with you one of my favourite recipes with you so that you can get a taste of the book and my cooking style.
This recipe is so versatile I am sure it will come a regular in your household. I love recipes that can be served in so many different ways such as:
- In fresh brioche rolls
- Over rice
- Over jacket potatoes topped with cheese
- In wraps with salad
- As a pie filling
- Serve in vol au vaunts
- In a bowl served alongside rice, black beans, corn and salsa for a slight Mexican twist.
Want to see what else is in Mixing It Slow Volume 2?
PrintSlow Cooked BBQ Pulled Chicken
- Total Time: 420
Ingredients
Scale
- 4 chicken breasts
- 6 brioche bread rolls
BBQ sauce
- 1/2 onion, peeled and halved
- 1 garlic clove, peeled
- 50g molasses or treacle
- 60g brown sugar
- 20g tomato paste
- 50g Worcestershire sauce
- 2 tsp smoked paprika
- 2 tsp yellow mustard powder
- 400g passata
- 20g apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Place onion and garlic into the mixer bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the remaining sauce ingredients into the bowl. Program 25 minutes / Steaming Temperature / Speed 2. Place internal steaming basket on top of the lid to prevent spatters.
- Place chicken breasts into the slow cooker.
- Pour the BBQ sauce over the chicken.
- Cook on Low for 6 hours.
- Carefully remove chicken breasts from the slow cooker and place onto a chopping board.
- Using two forks, gently pull the chicken apart to shred it. Move to slow cooker. Mix to coat all of the chicken in the sauce.
- Serve chicken in brioche rolls.
Nutrition
- Serving Size: 6
My three boys and I loved this recipe, we had it in rolls with coleslaw on top 🙂
Very delicious recipe, the family loved it! I used chicken thigh fillets (as I find breast meat too dry), and they worked a treat. Thankyou!
Can this be frozen? Sounds delicious.