Pulled Tikka Chicken
- Total Time
Here’s a new twist on a crowd-pleasing dish: A curried pulled chicken with that smoky hint of East Indian tikka.
no salt added canned crushed tomatoes1 ¼ cup(s)
canned green chili peppers½ cup(s), mild, (one 4 1/2 ounce can)
uncooked red onion(s)½ cup(s), chopped
red wine vinegar3 Tbsp
canned tomato paste2 Tbsp
paprika1 ½ Tbsp, sweet smoked
curry powder1 ½ Tbsp, yellow
Worcestershire sauce1 Tbsp
minced garlic2 tsp
uncooked boneless skinless chicken thigh(s)3 pound(s)
- 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.
- 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.