Slow Cooker BBQ Pulled Chicken

Ingredients:

600g pack of chicken thigh fillets

75g tomato ketchup

1 tsp gluten free Worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp brown sugar

2 tsp smoked paprika

1 tsp garlic granules

1/2 tsp onion salt

50ml water

Method:

1. Add the chicken thigh fillets to the slow cooker then pour over the other ingredients. Mix well so the chicken is fully coated.

2. Cook on high for 3-4 hours or low for 6-8 hours

3. Remove the chicken from the pan onto a chopping board and use two forks to shred or 'pull' the chicken.

4. Add the chicken back into the slow cooker and mix well in the sauce. Serve in gluten free wraps or baps, or portion and cool completely before freezing.

Great in (gluten free) corn tacos with avocado, rice, chopped tomatoes and cheese.