PERSIAN PULLED CHICKEN {SLOW COOKER OR INSTANT POT}

INGREDIENTS

• 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

1. In a medium bowl add chicken broth, tomato paste, turmeric, curry powder, cinnamon, salt and pepper. Whisk to combine and set aside.
2. 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.
3. If using a sauté pan add cooked onions to slower cooker then layer on chicken, then pour liquid and spice mixture over the chicken.
4. Set slow cooker to low for 6 hours. 
5. Once cooked shred chicken using a fork or the back of a large spoon.
6. Serve on top of cooked rice, or in a pita with diced tomatoes, cucumber and onions and plain Greek yogurt.

FULL RECIPES

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