If you loved pulled pork you will love this recipe!! Its smoky, spikey sauce is just perfect drizzed over the top on a wholemeal bun or pitta served with a red pepper slaw!! This is a perfect dish to pop in the slow cooker in the morning and leave to simmer away for the day, ready to pull apart when you get home!! You can also make this with pork, even a Beef Brisket!
1 whole chicken or Chicken crown (Skinless)
4 tbsp of Tomato puree
100mls of water
250ml of Diet Cola/Cola Zero.
200 mls of passata.
1 tsp of White wine/Cider/malt vinegar.
1 tbsp of garlic granules
1 tsp of Chilli pepper.
3 tbsp of Franks Buffalo sauce alternatively add tobasco sauce to your liking!
1/2 a chicken stock cube
1/2 tsp of cinnamon
1 tbsp of smoked paprika
2 tbsp of Worcestershire Sauce
Preheat your oven to 200c. Remove all Chicken skin or you can get your butcher to do it! ( you can leave it on but if you want a healthier option remove it)
To make the sauce I just add all of the ingredients to a bowl and then pour over the chicken.
Cover the chicken with tin foil and plave in the oven turning it down to 150c and cook low and slow for 3 to 3.5 hours. Baste the chicken 3 or 4 times during the cooking if you find the sauce is too thick just add some more passata or water.
If making this in the slow cooker cook place the skinless chicken in pour over the sauce and leave to cook on low all night or during the day.
When you are ready to serve place on a serving plate and pull the chicken with 2 forks, it is a great crowd pleaser!! Serve in wholemeal bun or pitta topped with red pepper slaw made with finely sliced red peppers, shredded iceberg lettuce, grated carrot and extra light mayo.