Slow Cooker Pulled Chicken with Roasted Grapes, Thyme, and Shallots

Name: Slow Cooker Pulled Chicken with Roasted Grapes, Thyme, and Shallots
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 2 lb boneless skinless chicken thighs; 10.5 oz shallots; 10.5 oz seedless red grapes; 3/4 cup chicken broth; 2 tbsp balsamic vinegar; 2 tbsp olive oil; 4 cloves garlic; 4 tsp fresh thyme; 2 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 1 tbsp water; 1/4 cup fresh parsley

An original slow cooker recipe where chicken cooks low and slow with shallots, garlic, and thyme until tender, then finishes with roasted grapes for a juicy, lightly caramelized contrast. The result is savory, aromatic, and perfect served with its cooking juices.

20 minPrep

240 minCook

260 minTotal

6Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

900 g boneless skinless chicken thighs (en trozos large)
300 g shallots (peladas and cut por the mitad)
300 g seedless red grapes (separadas of the racimo)
180 ml chicken broth (low sodium if preferred)
30 ml balsamic vinegar (divide en dos partes)
30 ml olive oil (divide en dos partes)
4 cloves garlic (chopped fino)
8 g fresh thyme (solo the leaves, divide en dos partes)
5 g sweet paprika
6 g salt (or to taste)
2 g black pepper (freshly ground)
8 g cornstarch (optional, for espesar)
15 ml water (for mezclar with the maicena si se usa)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

295 kcal

Calories

31 g

Protein

11 g

Carbs

13 g

Fat

1.2 g

Fiber

9.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
Preheat the oven to 220°C / 425°F. In a bowl, toss the grapes with 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) balsamic vinegar, and half of the fresh thyme. Spread them on a tray and roast for 12 to 15 minutes at 220°C / 425°F until tender and lightly wrinkled. Set aside.
2
Place the chicken thighs in the slow cooker. Add the shallots, garlic, chicken broth, the remaining balsamic vinegar, the remaining olive oil, the remaining thyme, sweet paprika, salt, and black pepper. Stir gently to distribute the ingredients.
3
Cover and cook on low for 4 hours, about 90°C to 95°C / 195°F to 203°F inside the slow cooker, until the chicken is very tender and shreds easily.
4
Remove the chicken from the slow cooker and shred it with two forks. Return it to the cooker along with the shallots and cooking juices.
5
If you want a thicker sauce, whisk the cornstarch with the water until smooth. Stir this mixture into the slow cooker and cook for 10 more minutes on high, about 100°C / 212°F, until the sauce lightly thickens.
6
Add the roasted grapes to the slow cooker and fold them in gently so they do not break apart too much. Taste and adjust salt and pepper if needed.
7
Serve hot, finishing with chopped fresh parsley on top and a spoonful of the cooking juices over each portion.

Chef tips

For deeper flavor, lightly brown the shallots in a skillet before adding them to the slow cooker. Add the grapes at the end to preserve their texture.

Substitutions

You can use boneless turkey thighs instead of chicken, or swap red grapes for black grapes. Fresh thyme can be replaced with 1 1/2 tsp dried thyme.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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