Slow-Cooker Shredded Chicken

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 700 g boneless (skinless chicken thighs or fillets)

Method

1. Put the Ballymaloe 100 Recipe Sauce and whole chicken thighs or fillets in a slow cooker.
2. Season with salt and pepper, then stir to coat the chicken in the sauce.
3. Note: It might not look like enough sauce, but don’t be tempted to add any extra water or stock – the slow cooker will naturally create condensation as it cooks, which will drip down into the sauce and thin it down a little.
4. Pop on the lid and cook on low for 6 hours, until the chicken easily shreds apart with two forks.

It’s now ready to use in endless different ways: as a pasta sauce; pizza topping; spooned on top of baked potatoes; in chicken fajitas; as a warm sandwich in a crusty roll – the possibilities are endless!