photo by Aran Goyoaga
This saucy, sassy Southwestern Slow Cooker Pulled Chicken recipe is straight from the pages of my COOKBOOK, Eating in the Middle, and I could not be happier to share it with you! The pulled chicken is just one part of a sandwich in the book, complete with slices of creamy avocado and a pile of cool, crisp cilantro lime slaw, but it’s hands-down the star of the show.
Now, I love pulled pork as much as a person can love pulled pork (I went to a pork festival not too long ago, OK?), but when I set about deciding which recipes I wanted to include in my cookbook, I loved my pulled chicken MORE than any pulled pork I could imagine. That’s telling you something. This recipe is flavor-packed, stays tender, and as a bonus, it’s lighter and lower in calories than any versions made with pork or beef. You’ll love it!
Southwestern Slow Cooker Pulled Chicken
Using chicken thighs is the key for tender meat – well, that, and cooking the meat low and slow until it falls apart at the very hint of a touch. My recipe is sweet, a little tangy, rich with tomatoes, and has a bit of a bit of a kick to it, thanks to one chipotle pepper in adobo. It gets its Southwestern flair from cumin, chili powder, and coriander. The secret to great smoky flavor? A splash of liquid hickory smoke. One teaspoon is all you need to give the chicken that deep, toasted warmth. It’s worth every penny to buy a bottle!
Aran Goyoaga getting the perfect shot // photo by Jenn Elliott Blake
Friends, I hope you love this recipe as much as I do–and the whole cookbook, too! I have a feeling you will–it’s packed with lightened up comfort food with a few richer celebration meals and desserts, too (you know I had to make my mother proud). There are stick-to-your-ribs stews and chilis and soups, there are veggie sides and big salads, vegetarian meals, gluten free meals, about a million recipes under 500 calories…And every recipe has nutrition information. This whole book–from the writing (it’s me, so there are 5 essays!) to the recipes–is a real representation of how I think about food and the way I eat. Plus, it’s just gorgeous, and I know I’m saying that about my own cookbook, but Aran Goyoaga (my incredible photographer) and Jenn Elliott Blake (my stylist) are two of the most talented people I’ve ever met, and their passion and hard work show on every beautiful page.
It would mean the world to me if you’d preorder it! If you do, check back NEXT MONDAY for an exciting way to cook through the book with me starting in March!!
Where to preorder Eating in the Middle: