Recipe Details

Ingredients

1. 500g Coles RSPCA Approved Chicken Breast Fillets
2. 200g chicken thigh fillets, fat trimmed (see notes)
3. 2 tbsp brown sugar
4. 1 tsp garlic powder
5. 1 tsp onion powder
6. 1/2 tsp ground paprika
7. 1/4 tsp Mexican chilli powder
8. 250ml (1 cup) smoky barbecue sauce
9. 1 tbsp apple cider vinegar

Description

Step 1

Place the chicken in the slow cooker. Add the remaining ingredients and stir until combined.

• Step 2

  Cover and cook on Low for 6 hours, turning the chicken halfway through cooking (see notes).

• Step 3

  Transfer chicken to a plate or board. Use 2 forks to coarsely shred the chicken. Return chicken to slow cooker and stir with the liquid until well combined.