Persian Pulled Chicken
This Persian Pulled Chicken is a simple healthy recipe that can be made in the slow cooker or instant pot. It’s full of flavor and great served over rice, on a pita, in a wrap or over a salad for a quick lunch or dinner that can be prepped ahead of time!
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: serves 4-6 1x
Ingredients
Scale
- 1 Tbsp oil
- 1 medium onion, diced
- 1.5 pounds boneless, skinless chicken breasts
- 1.5 cups low-sodium chicken broth
- 3 Tbsp tomato paste
- 1 Tbsp ground turmeric
- 1 tsp curry powder
- 1/8 tsp ground cinnamon
- salt & pepper to taste
Instructions
- In a medium bowl add chicken broth, tomato paste, turmeric, curry powder, cinnamon, salt and pepper. Whisk to combine and set aside.
- Place a sauté pan or a stove-top safe slow cooker pan on to the stove on medium-high heat. Add olive oil and onions, sauté for 5 minutes or until onions are translucent.
- If using a sauté pan add cooked onions to slower cooker then layer on chicken, then pour liquid and spice mixture over the chicken.
- Set slow cooker to low for 6 hours.
- Once cooked shred chicken using a fork or the back of a large spoon.
- Serve on top of cooked rice, or in a pita with diced tomatoes, cucumber and onions and plain Greek yogurt.
Notes
You can use frozen chicken in the slow cooker, but increase cooking time to 8 hours.
To cook in the Instant Pot, reduce chicken broth to 1 cup, saute onions in oil using saute function on IP for 5 min. Add chicken and broth mixture. Usual manual mode to set for 12 minutes. Use quick release and check to see if it shreds easily with a fork. If not, set for an additional 2-3 minutes.
Find it online: https://www.theleangreenbean.com/persian-pulled-chicken/
