Slow Cooked Creamy Pulled Chicken

Pulled meat seems to be all the rage and I totally appreciate why.  Tearing the meat into its fibrous muscle strands provides a totally different textural experience, similarly to how grated cheese is bizarrely distinct from its block-like counterpart.

In any case, this is an obscenely easy and satisfying way to enjoy chicken and, if you use low fat mayo, isn’t too harsh on the calories either – summer’s coming, and my beach body is a long way off.

This works in so many forms – burrito/tacos, with jacket potatoes, in a bun, atop some rice.  Knock yourself out.

If you don’t have a slow cooker, put in a sealed, oven-safe caserole dish at about 130C for 5-6 hours.


  • Chicken breast
  • Sweet Peppers
  • Red chilli peppers (strength to your liking)
  • Sweetcorn
  • 2 cups or so Low Fat Mayonnaise…or, you know, normal, if you’re that way inclined.
  • Tomato ketchup
  • Liquid smoke OR BBQ sauce
  • Smoked Paprika
  • Tobasco/Chili sauce – something spicy
  • Light vinegar


  1. Put your chicken breasts, chilli pepper and chopped peppers into a slow cooker.
  2. In a jug combine the mayonnaise, a decent squirt of ketchup, a few spoonfuls of liquid smoke/bbq sauce, a few spoonfuls of smoked paprika, a few drizzles of vinegar and chili sauce to taste.  Taste and adjust, and if necessary mix in a little water to thin it out.  This will thicken during the cooking process.
  3. Pour mixture over your slow cooker ingredients.
  4. Cook on high for 4 hours or low for 8 hours.
  5. Remove the chicken to a chopping board and tear into strands and chunks with two forks.
  6. Add back to your slow cooker along with the sweetcorn.  Taste and adjust seasoning, then serve.


As I said, this goes well in so many forms.  Whatever it is, just make sure the chicken flavour dominates supreme.  I garnished with basil, although coriander would probably be better (for those of you lucky enough to not despise it).



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