Pulled chicken a la Sandra from the slow cooker

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What do you need: (For 12 portions, 4 points per serving)

2 kilos of chicken fillet
1 kilo chicken fillet
150 ml Heinz Rich & Smokey barbecue sauce
3 onions (chopped)
4 garlic cloves (crushed and chopped)
15 grams of sambal badjak
15 grams of sambal oelek
30 grams of tomato paste
30 ml balsamic vinegar
50 ml sweet soy sauce
50 ml of soy sauce
30 grams of Garam Masala herbs (from Jonnie Boer)
30 grams of Greensweet Brown
2 maggi cubes (the old-fashioned in the red / yellow packaging, crumbled)
sea ​​salt and black pepper from the mill (to taste)
30 grams of flour

This is how you make it:

Cut each chicken fillet through the middle.
Sprinkle the chicken fillet and chicken fillet with pepper salt and flour.
Mix everything together except the chicken and if it is well mixed, add the chicken.
Do everything at room temperature in the slow cooker, mix together and put on low for 4 hours (do not take off the lid for the first 3 hours, that disturbs the slow cooking process, after 3 hours you can stir as fast as you want !!) .
After 4 hours remove the chicken and fluff with two forks apart.
Return to the pan, add the 150 ml barbecue sauce and mix.
Let stand for half an hour without a lid.

Enjoy your meal!

Made in a 6 liter slow cooker.

ATTENTION, IF YOU MAKE IT IN THE OVEN OR ON THE FIRE YOU MUST ADD MUCH MORE MOISTURE. IN A SLOW COOKER, MOISTURE DOES NOT EVAPORATE ON THE FIRE AND IN THE OVEN.

 

Source / photos: Sandra Kemna

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