Slow Cooker Pulled Chicken Thighs. Flavoursome boneless skinless chicken thighs cooked in the slow cooker until you have perfect pulled chicken. Loaded with sweet and sour sauce, this Chinese version of slow cooker pulled chicken is a recipe keeper.
Sauté your onion and chicken with a little extra virgin olive oil.
Load in everything but the bread buns and sweet and sour sauce.
Mix well.
Place the lid on the slow cooker and cook for either 4 hours on high or 7 hours on low.
Remove everything from the slow cooker apart from the chicken and put to one side.
Load in the sweet and sour sauce, plus a little of the juices from the chicken and using meat claws shred the chicken.
Load into sandwiches with some pineapple and pepper that you put to one side.
Serve.
Notes
It is important that the chicken thighs you cook are totally thawed as it is dangerous to cook frozen chicken thighs in the slow cooker.I like to reserve the juices from the slow cooker and freeze once cool. It makes the perfect stock for next time you make slow cooker pulled chicken. I sautéed my onion first with the chicken. I have a Crockpot with a stovetop option. If you don’t, leave out the sauté and instead season the chicken with salt and pepper and load everything else in.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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