This meatless version of roasted chicken works great in a number of classic comfort food dishes like Cuban chicken and yellow rice and chicken noodle soup. The recipe makes a double batch for us or about 8 servings.
Fresh jackfruit will not work for this recipe. Only use the green jackfruit in water that you can purchase in a can. We buy ours at a local Asian grocery store or on Amazon.
Start by rinsing your jackfruit in a colander and squeezing as much of the can water from the fruit as possible with your hands or a potato masher. Add the jackfruit, 4 cups of Not Chicken Broth and your favorite chicken seasoning to your slow cooker. Edward & Sons Not-Chick’n Cubes work great for us because it takes up much less room in our small pantry cabinet.
Set your slow cooker for four hours on low. We love our Ninja Multicooker because we can set it up on a table outside so it’s not taking up our minimal counter space. It also works as a cooktop and oven so it’s our all in one outdoor kitchen.
Once it has cooked four hours on low, drain the remaining liquid and spread the jackfruit out on a parchment lined pan and broil for five minutes . We do this in two batches because our RV oven is small. Be sure to watch it closely as roasting turns to burnt very quickly. This step gives the jackfruit a more meaty texture as it dries out some of the liquid. Voila! Your jackfruit is ready to add to your favorite chicken recipe.
Roasted Jackfruit Chick’n
2 cans of Green Jackfruit In Water
4 cups of Not Chicken Broth (we use 4 cups of water and 3 Not-Chick’n Cubes)
1 tablespoon of any chicken seasoning
Drain and rinse jackfruit making sure to squeeze out as much water as possible. Add the jackfruit, broth and seasoning to your slow cooker and cook on LOW for 4 hours. Drain any leftover liquid from the jackfruit and spread it on a parchment lined pan. Broil in the oven for 5-10 minutes watching closely not to burn the jackfruit. Add to your favorite chicken recipes. This makes 8 servings. About 45 calories per serving.