- 2 tbsp vegetable or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 10-12 boneless, skinless chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 red onions, halved and sliced
- 2 garlic cloves, crushed
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 2 tbsp chipotle paste
- 250ml passata
- 100g barbecue sauce
- 1 tbsp light brown soft sugar
- 1 lime, juiced
The same shape, but smaller than…
- 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 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, then swirl 100ml water around the pan and pour this in as well.
Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.
Don't have a slow cooker?Once you’ve browned the chicken and cooked the onions and garlic, put everything back in the pan with the other ingredients, cover with a lid and simmer gently for 1-1½ hrs until the chicken is really tender.