chicken · gluten free · slow cooker

Best Pulled Chicken

If you’ve never made slow cooker pulled chicken you need to stop what you’re doing and make it right now. It is SO easy, versatile and delicious. Here’s what ya do!:

Place 4 chicken breasts in slow cooker.
salt and pepper
pour 1/2ish cup chicken broth over
cook for 7-8 hours on low
pull apart with 2 forks
use chicken any way you want!

Simple, right? I was craaaaving a chicken sandwich from Black Camel which is on of the best sandwich places in the city.

I haven’t had one in a long time so I tried to recreate it on my own by using super fresh buns from Brick Street Bakery, caramelizing red onions and making my own cheramoula mayo. Here my mayo recipe:

½ cup mayo
generous squeeze of lemon
2 cloves fresh pressed garlic
handful chopped parsley
1 tsp cumin
1 tsp smoked paprika
1 tsp cayenne
salt and pepper

Slather the mayo on either side of the bun and top with generous amount of pulled chicken and caramelized onions and enjoy. HOLY SH*T SO GOOD. It was VERY similar to the one I love from Black Camel and I don’t have to take the Subway to get it . Also, I have so much leftover chicken that I can use for salads, sandwiches or tacos.

 I also cooked up a big pot of quinoa so I had a good salad base for days to come.

The first chicken quinoa salad I made was a healthy take on a burrito bowl. I layered spinach, quinoa, pulled chicken, refried beans, salsa and greek yogurt and topped it with green onions, parsley and avocado. YUM! The chicken was already cooked and ready to go so all I had to do was make the quinoa (it takes 20 min, max) and make the re-fried beans.

Here’s a super easy re-fried bean recipe:

1 can kidney beans, rinsed. (you could use black beans too!)
1 onion, diced
2 cloves garlic
1tsp cumin
½ cup chicken broth
olive oil
salt and pepper

Sauté the onion in oil for about 5 min, add garlic and cumin for 2 min, add beans and broth and let cook for another 7-10 min. Once it’s cooled a bit, blend it up (you could also mash it, but I really like a creamy re-fried bean) and that’s it!

I ended up loving this salad so much that I made it AGAIN but this time added feta and didn’t put avocado or spinach, because I was out.

On day 3 of eating chicken/quinoa salads I switched it up by making a medeteranian bowl using sundries tomatoes, steamed broccoli, feta, lemon juice and olive oil. YUM!

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