Ingredients

• 1 yellow onion, finely chopped
• 60 ml water
• 3 tbsp olive oil or coconut oil
• 3 tbsp tamari soy sauce
• 3 tbsp chipotle powder or chilli powder
• 1 tbsp tomato paste
• 1 tbsp red wine vinegar
• 1 tbsp salt
• 900 g boneless chicken thighs

Serving

• 325 ml crème fraîche or sour cream
• 275 g lettuce
• 3 avocados
• 2 scallions
• fresh cilantro

Instructions

1. Mix the ingredients for the marinade directly in the slow cooker and combine. Add the chicken and stir. Set the slow cooker on high heat for 3 hours or low heat for 5 hours.
2. When the chicken is ready, pull apart the meat with two forks into small stringy strips in the slow cooker and stir to mix with the cooking juices.
3. Serve with finely chopped scallions, avocado, fresh cilantro, lettuce and a generous dollop of crème fraîche or sour cream.

Can I make pulled chicken without a slow cooker?

If you don’t have a slow cooker you can use a spacious heavy-bottomed pot. Mix the marinade, add the chicken and combine well so the meat is covered. Bring to a boil then lower the heat to medium-high. The chicken should simmer for 1.5-2 hours with the lid on. Flip the chicken fillets halfway through and further lower the heat. Add water if needed.