Pulled tikka chicken

PersonalPoints™ per serving
Total Time
6 hr 20 min
20 min
6 hr
Here’s a new twist on a crowd-pleasing dish: A curried pulled chicken with that smoky hint of East Indian tikka. The best part is it all comes together in our favorite weeknight-friendly vessel: the slow cooker. The chicken is flavored with tomatoes, garlic, green chili peppers, red onions, red wine vinegar, honey, tomato paste, and Worcestershire sauce, as well as spiced with paprika and curry powder. After letting it cook low and slow for 6 hours, simply shred the chicken while it's still in the slow cooker. There's no browning or searing of the meat or aromatics in the morning, which also makes preparation and cleanup a breeze.


No salt added canned crushed tomatoes

1¼ cup(s)

Canned green chile peppers

½ cup(s), mild, (one 4 1/2 ounce can)

Uncooked red onion(s)

½ cup(s), chopped

Red-wine vinegar

3 Tbsp


3 Tbsp

Canned tomato paste

2 Tbsp


1½ Tbsp, sweet smoked

Curry powder

1½ Tbsp, yellow

Worcestershire sauce

1 Tbsp

Minced garlic

2 tsp

Uncooked boneless skinless chicken thigh(s)

3 pound(s)


  1. Mix the tomatoes, chiles, onion, vinegar, honey, tomato paste, smoked paprika, curry powder, Worcestershire sauce and garlic in a 6-quart slow cooker until the tomato paste dissolves. Nestle the chicken thighs into the sauce.
  2. Cover and cook on low for 6 hours or until the chicken falls apart when stirred. Shred the chicken with two forks right in the sauce; stir well before serving. Serving size: 1 cup.