Slow Cooked BBQ Pulled Chicken

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? 

Slow Cooked BBQ Pulled Chicken

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• Author: From the Mixing It Slow Volume 2 Cookbook
• Total Time: 420

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Ingredients

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• 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

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Instructions

1. Place onion and garlic into the mixer bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
2. 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.
3. Place chicken breasts into the slow cooker.
4. Pour the BBQ sauce over the chicken.
5. Cook on Low for 6 hours.
6. Carefully remove chicken breasts from the slow cooker and place onto a chopping board.
7. 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.
8. Serve chicken in brioche rolls.

Nutrition

• Serving Size: 6