If you’ve been following my blog, you know that I love my Fast Slow Pro by Breville.  It’s both a slow cooker and a pressure cooker, so if you have all day that’s good, but if you don’t, that’s fine, too.  It’s done A LOT of pinch hitting for me on busy days when I don’t have time to be in the kitchen as long as I’d like.  I have certainly had it out a lot this summer to keep the heat out of the kitchen.

I am thrilled that this falls right in line with this month’s Recipe Redux theme: Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker.  Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. 

It’s a one-pot meal that makes a great dish with only a few ingredients.  I encourage you to get creative with this dish as you can add other flavors with additional fruits or veggies or spices.   I find that more is better when it comes to flavor as the pressure cooking melds the flavors together well.  So don’t be shy!

Today I am making pulled chicken with a savory and sweet sauce. Lately, I’ve been using a lot of cherries - go figure, it’s summer.  However, you can use frozen cherries all year long.  I love Montmorency tart cherries — and this post is not sponsored, although we have partnered in the past. It’s doesn’t hurt that these ruby-red beauties have health benefits for improved sleep, heart health, exercise recovery and relief from arthritis and gout.

I add apple cider vinegar to this dish, too, which has numerous health benefits, too. Read more about it here.

Serves 3 (about 3 ounces of chicken each)

Ingredients

2-6 ounce skinless, boneless chicken breasts or thighs

1 1/2 cup frozen tart cherries

2 Tablespoons apple cider vinegar

1 Tablespoon low-sodium Worcestershire sauce

1/2 cup yellow onion, finely diced

1/4 cup dark chocolate chips

1 dash of garlic powder

Directions

Put all ingredients into the bowl of the cooker.  Secure cover.  Set on Pressure Cook mode and dialed to poultry.  Cook for 20 minutes.

When done, remove chicken from cooker, place into a large bowl and gently pull with two forks.

Pour sauce over it.  Serve chicken over a salad or tucked into a corn, flour or whole grain tortilla or with a side of wild or brown rice.

Enjoy!