Slow-Cooked Shredded Chicken in Gravy

← Soft Foods stage

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Slow-Cooked Shredded Chicken in Gravy

Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Soft Foods Stage
Cuisine: Bariatric Friendly
Calories: 195
Ingredients Method

Ingredients
  

  • 400g (14oz) boneless, skinless chicken thighs
  • 250ml (1 cup) low-sodium chicken stock
  • 1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Pinch of salt and pepper

Method
 

  1. Place the chicken thighs, stock, onion powder, garlic powder, salt and pepper in a slow cooker.
  2. Cook on low for 4 hours until the chicken shreds easily with two forks.
  3. Remove the chicken and shred it finely, discarding any tough bits.
  4. Pour the cooking liquid into a saucepan, bring to a simmer, and stir in the cornflour mixture to thicken into a gravy.
  5. Return the shredded chicken to the gravy and stir through until well coated and moist.
  6. Serve warm.

Nutrition information

Per 100g Per serving (166g)
Energy 490kJ / 117kcal 815kJ / 195kcal
Fat 6.7g 11.2g
of which saturates 1.8g 3g
Carbohydrate 2.2g 3.6g
of which sugars 0.1g 0.1g
Fibre 0g 0g
Protein 12.3g 20.5g
Salt 0.1g 0.2g
Barry
Keep it moist. Dry shredded chicken on its own can be tough going, so make sure every bite has a bit of that gravy with it.