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Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Utensils
Step 1
Season the chicken on all sides with salt, then place in the bottom of the pot. Add the BBQ sauce and water. Stir to combine.
Step 2
In a large bowl, add the sweet potatoes, oil and season. Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot, above the chicken. Spread potatoes on the tray.
Step 3
Close the lid and flip the SmartSwitch to RAPID COOKER. Select SPEEDI MEALS, set temperature to 200˚C and set time to 24 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approx. 10 minutes, before countdown timer begins).
Step 4
When the timer reaches 4 minutes, open the lid and transfer the sweet potato wedges to a serving bowl. Add two buns, cut-side up, on the Tray and close the lid to toast the buns for up to 2 minutes. Set aside and repeat with the other two buns.
Step 5
When cooking is complete, transfer buns to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Let chicken rest for 3 to 4 minutes, then shred with two forks.
Step 6
Divide the shredded BBQ chicken between the toasted buns. Serve immediately with sweet potato wedges, coleslaw and parsley to taste.
BBQ Pulled Chicken Sliders with Sweet Potato Wedges
Step 1 of 6
Season the chicken on all sides with salt, then place in the bottom of the pot. Add the BBQ sauce and water. Stir to combine.
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Step 2 of 6
In a large bowl, add the sweet potatoes, oil and season. Pull out the legs on the Cook & Crisp tray, then place tray in the top position in the pot, above the chicken. Spread potatoes on the tray.
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Step 3 of 6
Close the lid and flip the SmartSwitch to RAPID COOKER. Select SPEEDI MEALS, set temperature to 200˚C and set time to 24 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approx. 10 minutes, before countdown timer begins).
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Step 4 of 6
When the timer reaches 4 minutes, open the lid and transfer the sweet potato wedges to a serving bowl. Add two buns, cut-side up, on the Tray and close the lid to toast the buns for up to 2 minutes. Set aside and repeat with the other two buns.
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Step 5 of 6
When cooking is complete, transfer buns to a plate. Then use silicone-tipped tongs to grab the centre handle and remove the tray from the unit. Let chicken rest for 3 to 4 minutes, then shred with two forks.
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Bottom of pot
4
x 100-125g chicken thigh fillets
Salt, to taste
100g
BBQ sauce
75ml
water
Tray
800g
sweet potatoes, cut into thick wedges
1
tablespoon vegetable oil
4
brioche (or soft white) buns, split open
TOPPINGS (optional)
Coleslaw
Small handful
parsley, leaves roughly chopped
Step 6 of 6
Divide the shredded BBQ chicken between the toasted buns. Serve immediately with sweet potato wedges, coleslaw and parsley to taste.
