This week we’ve found the perfect pulled chicken recipe for a busy weekday – It’s super simple, it’s hassle-free and it tastes absolutely delicious.

This dish is packed with flavour and can be enjoyed in a number of different ways, the options are endless.

Take a look at the ingredients you’ll need and the method you’ll need to follow.

Here’s what you’ll need…

2 tbsp vegetable or rapeseed oil
10-12 boneless, skinless chicken thighs
2 tsp paprika
¾ cup passata
2 tbsp chipotle paste
¼ cup barbecue sauce
2 garlic cloves, crushed
1 tbsp light brown soft sugar
2 red onions, halved and sliced
1 lime, juiced
Burger buns, taco shells, jacket potatoes or rice; coriander leaves; deseeded and sliced chillies, and guacamole, to serve (optional)

Here’s what you’ll need to do…

1.Heat the slow cooker to low and heat 1 tbsp oil in a pan.
2.Brown the chicken in batches, transferring it to the slow cooker as you go.
3.Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute.
4.Tip into the slow cooker, then swirl ¼ cup water around the pan and pour this in as well.
5.Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir.
6.Cover and cook for 6-8 hrs until the chicken is really tender.
7.Using two forks, shred the chicken through the sauce.
8.Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.

(Source: https://www.bbcgoodfood.com/recipes/slow-cooker-pulled-chicken)