This recipe slow cooks your chicken until you can shred it with a fork. It has a tangy tomato sauce and is perfect to feed a crowd of friends. Best served with hamburger buns or rolls with your favorite barbeque sauce - top with sour cream or sliced red onions and sliced jalapenos or even serve with mashed potato or with spaghetti.
- 2 ½lbs boneless skinless chicken thighs – trimmed of fat
- 1 Tbsp sweet or smoked paprika
- ½ tsp salt
- 2 Tbsp olive oil (for searing meat)
- 1- 8oz/227g can reduced sodium tomato sauce
- 1- 4oz/113g can chopped green chiles – drained ( optional)
- 3 Tbsp cider vinegar
- 2 Tbsp honey
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 2 tsp dry mustard
- 1 small onion, finely chopped
- 1 clove garlic, crushed and minced
- ½ cup chicken broth
- 2 tsp cornstarch
Place the chicken thighs into a large bowl and toss them with the paprika and salt.
Select a pot big enough to hold all the chicken. Heat ½ tablespoon of the oil in the pot over a medium heat and brown the chicken thighs lightly (in batches). Remove chicken from the pot and keep to one side.
Add all the other ingredients to the pot and bring to a boil. Return the chicken to the pot and bring back to a boil. Reduce heat to low and simmer for about 15 minutes with the lid on.
Place your lidded pot in the Wonderbag for a minimum of 3 hours to finish cooking (can easily be left longer).
Remove a piece of chicken from the pot and it should be falling apart and tender. Take all the chicken out of the pot and place on a cutting board - using 2 forks shred it into bite size pieces.
Strain the tomato liquid the chicken was cooked in over a strainer and keep the strained liquid to one side.
Place the shredded chicken into a chosen serving dish. Put the sauce back on the stove and mix a little of the cooking liquid with a teaspoon or two of corn starch in a small bowl and whisk back into the large pot of sauce – until desired thickness reached.
Add a little of this liquid back into the shredded chicken until the chicken is just moist. You can also add your preferred barbeque sauce to moisten the meat rather than the sauce.
Serve the thickened sauce on the side to accompany the pulled chicken.