80ml(⅓ cup) chicken stockor water, more if preferred
Blitz the onions and garlic in a food processor or mince using a grater. Add the minced onions, garlic, tomato purée, mustard, vinegar, salt and spices in your slow cooker.
Mix well using a wooden spoon until you have a thick paste.
Add the chicken breasts and coat in the sauce.
Cover the slow cooker and cook on HIGH for 2-3 hours on 4-6 hours on LOW. The chicken is ready when you can easily pull it apart using two forks or when it registers 75C/165F when checked with a digital thermometer.
Use tongs to remove the chicken from the cooker and set aside on a cutting board or platter. Use two forks to shred the chicken.
Add the shredded chicken back into the sauce together with 80ml (1/3 cup) water or chicken stock. Continue cooking on LOW for another hour or until the chicken is warmed through. Check the seasoning, adding salt and pepper if needed and serve.
FREEZING INSTRUCTIONS The pulled chicken will keep in the fridge for up to three days. You can also freeze, in portions, for up to three months. Defrost overnight in the fridge then heat through in a saucepan, stirring occasionally and adding a little water if needed.JOIN MY SLIMMING RECIPES GROUP! I have created a dedicated Facebook group for slimming recipe ideas, tips and support. Would love to see you there 🙂Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member. Nutritional information is always approximate and will depend on ingredients and serving sizes.