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Ingredients
- 2 tbsp. olive oil
- 10 chicken thighs, boneless & skinless
- 2 red onions, sliced
- 2 garlic cloves, minced
- 2 tsp. paprika
- ½ cup (120ml) water
- 2 tbsp. chipotle paste
- 1 cup (240ml) tomato sauce
- ¼ cup (60ml) barbecue sauce
- 1 tbsp. brown sugar
- salt & pepper
- 1 lime, juiced
- 8 wholemeal burger buns
- 8 tbsp. guacamole
Prep Time:
5
Minutes
Directions
Cook Time:
360
Minutes
- Set the slow cooker to low.
- Heat 1 tablespoon of the olive oil in a large skillet and brown the chicken on both sides before transferring to the slow cooker.
- Add the remaining oil to the skillet and fry the onions for 5 minutes, until softened, then add in the garlic and paprika and cook for a further minute. Transfer the onion mixture into the slow cooker and add the water.
- Now add the chipotle paste, tomato sauce, barbecue sauce, sugar and lime juice and season with salt and pepper. Stir everything together then cover the slow cooker and cook for 6 hours until the chicken is tender.
- Using two forks, shred the chicken and mix through the sauce. Serve as a burger with toasted buns and guacamole.
Stovetop instructions:Brown then chicken, then remove it from the skillet. Cook the onions and garlic then put the chicken back into the skillet, adding the remaining ingredients. Mix to combine, then cover the skillet with a lid and simmer gently for 1-1½ hrs until the chicken is really tender.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
