Ingredients
Pulled Chicken
- 850g The Bare Bird Chicken Breast Fillets
- 400g can diced tomatoes
- 200g jar ready-made mild salsa sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 3 tbsp smoky chipotle seasoning
- 1 tsp salt and pepper
- 1 tbsp sugar
- Juice of 1 lime
- Tortillas
Avocado and Corn Salsa
- 2 fresh corn cobs
- 1 punnet cherry tomatoes, quartered
- 1 small red onion, diced
- ½ red capsicum, deseeded and chopped
- 2 avocados, stoned, peeled and chopped
- 2 garlic cloves, minced
- Juice of 1 lime
- Handful Coriander, roughly chopped
- Sea salt and pepper
Method
Pulled Chicken Method
- Turn the slow cooker on high and add the diced tomatoes, salsa, oil, apple cider vinegar, chipotle seasoning and sugar. Combine well.
- Season the chicken with sea salt and pepper and submerge it into the sauce.
- Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker).
- Gently shred the chicken with a fork and knife in the slow cooker. Cover again and cook for a further 20 minutes.
- Once cooked, turn off slow cooker and squeeze lime juice over chicken.
- Prepare Avocado and Corn Salsa.
- Place chipotle pulled chicken into tortillas, top with salsa and enjoy!
Salsa Method
- BBQ corn till charred or boil until tender. Cut corn off the cob and put in a large serving bowl.
- Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice and seasoning, and combine well.
TIP! Use any leftover pulled chicken in a Burrito Bowl for lunch the next day.