Slow cooker weather is here so I’m sharing my Spanish-inspired smoky bacon and veggieful pulled chicken recipe which can be made in a slow cooker, in the oven or on the stove. It’s soupy, rich and can be enjoyed in a number of ways, too!
I much prefer using organic chicken thighs for this as they are more flavourful and won’t dry out like breast meat has a tendency to do. I’ve bought mine on special so making this budget friendly was not too hard, especially given the fact that it is more than half-filled with vegetables.
Spanish onion, sweet potato, carrot, celery make the bulk of the veggie mixture. You can pop in some frozen spinach as well (I was going to but forgot) and, of course, smoky bacon.
The rest is quite simple: peeled canned tomatoes, a few herbs and spices and time. 8 hours in a slow cooker on low. 1 hour in an oven at 160C or on the stove on low heat, covered.
The resulting pulled chicken stew can be enjoyed with shavings of Manchego cheese (Spanish sheep’s milk cheese) or Parmesan and a side of some crusty sourdough. You can serve it with pasta or rice as well, and if you prefer.