Slow cooker pulled chicken
Tender chicken thighs slow‑cooked with vegetables and stock until they pull apart easily.
Allergens: contains cereals containing gluten, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 16g carbs · 8g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
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| Ingredient | Asda | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|---|
| Chicken thighsuse 800g | 2 × £3.96450g · £0.90 per 100g | £2.991kg · £0.30 per 100g | £5.501.5kg · £0.37 per 100g | £3.401kg · £0.34 per 100g |
| Onionpack 1kg · use 200g | £0.98£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Carrotsuse 300g | £0.791.5kg · £0.05 per 100g | £0.55500g · £0.11 per 100g | £1.00400g · £0.25 per 100g | £0.44500g · £0.09 per 100g |
| Chopped tomatoesuse 400g | £0.47400g · £0.12 per 100g | 2 × £0.45227g | £0.45400g | 2 × £0.39220g · £0.18 per 100g |
| Soy sauceuse 30ml | £0.57150ml · £0.38 per 100ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml | £0.90150ml · £0.60 per 100ml |
| Basket total (full packs) | £10.73 | £5.94 | £8.45 | £6.47 |
| Cost of what this recipe uses | £8.14 | £3.83 | £4.47 | £4.09 |
| Per serving | £2.04 | £0.96 | £1.12 | £1.02 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Place the 800g chicken thighs on a clean board, trim any visible fat and cut them into roughly 3 cm pieces. Peel and dice the 200g onion, then peel the 300g carrots and slice them into ½ cm rounds; keep the 400g chopped tomatoes in their tin.
- Heat 1 tbsp vegetable oil in a 28 cm frying pan over medium‑high heat. Add the chicken pieces and fry for 5–6 minutes, turning occasionally, until they are golden‑brown on all sides but still pink inside. Using a slotted spoon, transfer the browned chicken to the 3.5 l slow cooker bowl.
- Add the diced onion, sliced carrots and the whole 400g tin of chopped tomatoes to the slow cooker. Pour in 30 ml soy sauce, then season with ½ tsp salt and ¼ tsp black pepper. Stir everything together so the chicken is evenly coated.
- Cover the slow cooker with its lid and set it to low. Cook for 4 hours (240 minutes), checking after 3 hours; the chicken should be very tender and easily pull apart with two forks.
- Remove the lid and, using two forks, shred the chicken pieces inside the slow cooker, stirring them into the sauce and vegetables. Continue to shred until the meat is uniformly pulled and looks moist.
- Taste the pulled chicken; if it needs more depth, stir in an extra 5 ml soy sauce or a pinch of salt. Mix well and let it sit on the warm setting for 5 minutes to absorb the flavours.
- Serve the hot pulled chicken spooned over steamed rice, mashed potatoes or crusty bread, garnished with a sprinkle of chopped spring onion if desired. Enjoy immediately.
Tips
- Swap chicken thighs for cheaper drumsticks or use boneless breast cut into chunks; reduced‑salt soy sauce keeps the dish lower in sodium.
- Cool the pulled chicken within 1–2 hours, then refrigerate in airtight containers for up to 2 days or freeze portions for up to 3 months; label with date.
- To reheat, thaw frozen portions in the fridge overnight, then microwave or hob‑heat until steaming hot throughout – reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 200g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, One-pot chicken and rice. - Onion · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Carrots · about 200g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Soy sauce · about 470ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).