Pulled Chicken Goulash
Cook time
Total time
Serves: 4-5
  • 2 pounds chicken breasts
  • 2 tablespoons olive oil
  • 1 large purple onion, halved and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 2-3 hot chile peppers, seeded and minced (I used 3 habenero peppers, and it didn't taste too hot at all, but I like things spicy)
  • 3 large cloves garlic, crushed
  • 1 tablespoon smoked paprika
  • 1 19 oz. (598 mL) can diced tomatoes, undrained
  • ¼ cup red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • sour cream or crusty bread, for serving (optional)
  1. Place the chicken in the crock pot. Heat a teaspoon or two of oil in a medium frying pan. Add the onions to the pan and cook until they start to turn brown, then add them to the crock pot. Add some more olive oil if needed to the pan, then add the bell pepper, chile peppers, and garlic. Add them to the chicken and onions, and then add the paprika, tomatoes, red wine vinegar, brown sugar, salt and pepper.
  2. Turn the crock pot on low for 6-8 hours or on high for 4-5 hours. The chicken is ready when it's pulled apart fairly easily with two forks. Serve on its own or with crusty bread. Serves 4-5.
  3. *If you'd like, you can always just throw everything in the crock pot without having to cook anything on the stove, I just feel it adds a bit more flavor to the whole dish when you do.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2009/12/11/pulled-chicken-goulash/