Prep:  20 minutes
Cook:  1 hour 30 minutes
Makes:  6 cups
Serves:  4
Average: 4.2 (37 votes)
Recipe by: Ardmona
Melt in your mouth slow cooked pulled chicken made even tastier with the addition of crushed Ardmona tomatoes. Make a double batch of this recipe, and use it in so many dishes the whole family will love.
Credit: Whisk Media Group

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Slow-Cooked Tomato Pulled Chicken
  1. Preheat oven to 160°C/140°C fan-forced
  2. Heat oil in a heavy based ovenproof pan over medium heat. Add onion and garlic, cook, stirring often, for 4-5 minutes until softened. Stir in tomato paste and barbecue sauce and cook for 1 minute. Add tomatoes. Season with salt and pepper. Bring to the boil then simmer, uncovered, for 20 minutes or until thick
  3. Place chicken into a large baking pan. Pour over tomato mixture and toss to coast chicken. Cover and bake for 1 hour or until chicken is very tender
  4. Remove from oven, transfer chicken to a board. Using 2 forks, shred chicken. Stir shredded chicken through tomato sauce. Scatter with coriander. Serve with sweet corn, red onion, lime wedges and rice
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