4 Chicken Breasts bone-in, skin-on
1/2C Chicken stock
½ C Worthy Vanilla Rhubarb Jam
2 TBSP vinegar
1 TBSP tomato paste
½ tsp minced garlic
½ tsp cumin
½ tsp chili flakes
1 tsp salt
1/4 tsp pepper
A few dashes liquid smoke (optional)
4 kaiser buns
4 slices sharp cheddar cheese
Rhubarb ketchup recipe:
½ C Worthy Vanilla Rhubarb jam
1 tbsp tomato paste
1/4 tsp cumin
2 tbsp vinegar
Pinch of salt and pepper
Remove skin from chicken. Place chicken breast in slow cooker. Pour chicken stock into slow cooker.
In a small bowl, combine Worthy Vanilla Rhubarb jam, vinegar, tomato paste, garlic, and all spices.
Pour glaze all over the chicken. Cover the chicken in the crock pot and cook on low heat for 6 hours or until temperature reaches 165 degrees F.
While the chicken is cooking prepare the ketchup recipe by combining all the ingredients in a small bowl. Cover and put aside.
When the chicken is done remove chicken from the crock pot and allow to cool until you can shred the chicken, while taking care to remove all the bones.
Serve the pulled chicken on a fresh kaiser bun topped with Worthy Vanilla Rhubarb ketchup, and a slice of sharp cheddar cheese. Goes well with a green leaf salad.
Made for COOP Make it Tonight.
Photo credits to @extraforavocado