Meal prep, one way to ensure you’re giving your body the best fuel possible. Sure it takes time but if you’re serious about your goals, you will find a way. Like any skill, with more practice your prep gets more efficient. Case in point, this 20 minute prep thats been in regular rotation in my meals of late, my slow-cooked Pulled Chicken and winter slaw. Recipe as follows.

1. GET YOUR GRIND ON
Grind up 2tsp of each:- cumin seed- coriander seed- fennel seed

2. SLOW COOK
Combine these ingredients in your slow cooker, and cook on low for 12-18 hours (the longer the easier it falls apart):
– 1.5kg of chicken 🐓(I used breast fillets as it fits with my requirements, but any white meat would work well with this dish.)
– 1/3 cup apple cider vinegar
– ground seeds from step 1
– 2 tsp smoked paprika
– 1-2 tsp salt-
2-4 whole dried 🌶

3. SLICE & DICE
Slice up the following ingredients:- 1 red cabbage- 1 fennel bulb- 1 punnet dill leaves

4. COMBINE SLAW
Mix ingredients from step 4 with:- 2 cups white cabbage sauerkraut (I buy this premade, only ingredients are cabbage and salt)- 1 tbsp mustard seeds- ¼ cup apple cider vinegar- S&P to taste, if desiredStore this in an airtight container.

5. SERVE/PACKAGE
Once chicken is cooked, stir it up with a fork to pull it apart (should fall apart easily). Fill up a bowl or meal container of slaw from step 4 and top with a serving of chicken. Garnish with fresh coriander and pickled jalapenos for a little kick. This quantity of meat makes 10 serves at 125gm chicken, you can adjust for your nutritional needs. Portions of slaw will also vary but I find this makes about 5 serves, so for a bigger prep double up quantities. I’m quite fussy about freshness of veggies, so I’ll prep another batch in a couple of days. Prep tip: store your meals in glass containers it helps retain freshness longer and better for your health than plastics. Enjoy