Poulet effiloché à la mijoteuse

Ingrédients

• 2 red onions (, minced,)
• 3 garlic cloves (, minced)
• 140 g (5 oz) tomato purée ((1 whole tube))
• 1 tbsp English mustard ((yellow mustard))
• 1 tbsp Worcestershire sauce
• 1 tbsp cider vinegar
• 2 tbsp brown sugar or Sukrin Gold sweetener
• 2 tsp mild chilli powder
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 6 large chicken breasts (, skinless)
• Salt and pepper to season
• 80 ml (1/3 cup) chicken stock (or water, more if preferred)

Préparation

1. 1

   Blitz the onions and garlic in a food processor or mince using a grater. Add the minced onions, garlic, tomato purée, mustard, vinegar, salt and spices in your slow cooker.

2. 2

   Mix well using a wooden spoon until you have a thick paste.

3. 3

   Add the chicken breasts and coat in the sauce.

4. 4

   Cover the slow cooker and cook on HIGH for 2-3 hours on 4-6 hours on LOW. The chicken is ready when you can easily pull it apart using two forks or when it registers 75C/165F when checked with a digital thermometer.

5. 5

   Use tongs to remove the chicken from the cooker and set aside on a cutting board or platter. Use two forks to shred the chicken.

6. 6

   Add the shredded chicken back into the sauce together with 80ml (1/3 cup) water or chicken stock. Continue cooking on LOW for another hour or until the chicken is warmed through. Check the seasoning, adding salt and pepper if needed and serve.