Worthy’s Slow Cooker Pulled Chicken with Rhubarb Ketchup

Featuring: Worthy’s Vanilla Rhubarb Spread

Are you a busy family who just wants a nice cooked meal as soon as you get home? Or, perhaps you have a dinner party happening right after a busy day at the office? Well, this slow-cooked pulled chicken featuring Worthy’s Vanilla Rhubarb Jam is sure to have your house smelling delightful as soon as you step through the door. A family favourite that is sure to make everyone happy!

Prep Time
20 mins

Cook Time
6 hrs

Cool Time
5 mins

Total Time
6 hrs 25 mins

Servings
4

What You Will Need
Ingredients

• 4 kaiser buns
• 4 slices sharp cheddar cheese
• 4 chicken breasts bone-in, skin-on
• 1/2 cup chicken stock
• 1/2 cup Worthy Vanilla Rhubarb Jam
• 2 tbsp vinegar
• 1 tbsp tomato paste
• 1/2 tsp minced garlic
• 1/2 tsp cumin
• 1/2 tsp chilli flakes
• 1 tsp salt
• 1/4 tsp pepper
• A few dashes of liquid smoke (optional)

Rhubarb Ketchup Ingredients

• 1/2 cup Worthy’s Vanilla Rhubarb Jam
• 2 tbsp vinegar
• 1 tbsp tomato paste
• 1/4 tsp cumin
• Pinch of salt and pepper

Utensils

• 1 Set of Measuring Tools
• 1 Crock Pot
• 2 Small Bowls
• 1 Medium Bowl

Directions

Step 1: Remove skin from chicken and place chicken breast in the slow cooker.

Step 2: Pour chicken stock into the slow cooker.

Step 3: In a small bowl, combine Worthy Vanilla Rhubarb jam, vinegar, tomato paste, garlic, and all spices.

Step 4: Pour glaze all over the chicken.

Step 5: Cover the chicken in the crock pot and cook on low heat for 6 hours or until the temperature reaches 165°F.

Step 6: While the chicken is cooking prepare the ketchup recipe by combining all the ingredients in a small bowl, then cover and set aside.

Step 7: Remove chicken from the crock pot when it is done and allow it to cool for 10 minutes.

Step 8: Shred the chicken, while taking care to remove all the bones.

Step 8: Serve the pulled chicken on a fresh kaiser bun topped with Worthy Vanilla Rhubarb ketchup, and a slice of sharp cheddar cheese.

Step 9: Enjoy!

Tip: Goes well with a green leaf salad.

Made for COOP Make it Tonight.

Photo credits to @tanyapilgrim