Slow Cooker Pulled Chicken with Naan, Yogurt Sauce & Sweet-and-Sour Carrot Salad

Ingredients

Instructions

1. 1

   Not necessary but for extra taste: sear the chicken briefly on both sides and add the garlic the last 30 seconds. Then put it on the side.

2. 2

   In the same pan on low heat saute the vegetables (onion, celery, carrots) and add the spices the last 2 minutes.

3. 3

   Place onion, diced carrots, celery, and garlic in the slow cooker.

4. 4

   Add chicken thighs on top of the vegetables.

5. 5

   Sprinkle smoked paprika, cumin, ground coriander (if using), salt, and pepper over the chicken.

6. 6

   Stir tomato passata or chicken stock with tomato paste and honey (if using) and pour over all ingredients in the slow cooker.

7. 7

   Cook on low for 6–7 hours or high for 3–4 hours until the chicken is very tender.

8. 8

   Shred the chicken with two forks and stir it back into the sauce.

9. 9

   Taste and adjust seasoning as needed.

10. 10

    In a small bowl, mix Greek yogurt, olive oil, salt, and pepper.

11. 11

    Add lemon juice and cumin to the yogurt mixture.

12. 12

    Chill the yogurt sauce until ready to serve.

13. 13

    Place the carrot ribbons and cucumber slices in a bowl.

14. 14

    Sprinkle with salt and sugar.

15. 15

    Drizzle over the mild vinegar and olive oil.

16. 16

    Toss gently and let sit for 5–10 minutes. Taste and adjust seasoning; drain lightly if needed.

17. 17

    Warm naan bread in the toaster or oven.

18. 18

    Spoon pulled chicken onto warmed naan.

19. 19

    Add yogurt sauce on top of the chicken.

20. 20

    Top with the sweet and sour carrot-cucumber salad.