Slow Cooked Chicken Thighs

Slow cooked shredded chicken thighs to add to lunch dishes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix together the oil and seasoning. Add the chicken thighs with the skin removed and mix until fully coated.

Step 2

Fry each side of the chicken thighs in a frying pan to brown each side. Once browned, add to the slow cooker which should be pre-heated and have 1 quarter cup of water added.

Step 3

Leave to slow cook for 15 hours. Once cooked, remove from the slow cooker and place on kitchen roll. Dab kitchen roll on the top to absorb the excess juices.

Step 4

Transfer to a chopping board, then remove the bones and gristle near the top of the bone. Chop into small pieces then transfer to a bowl. Let it cool then store in the fridge for 5 days.