This recipe was so simple to throw together. I put my chicken breasts in frozen, you can brown yours before you put them in. It's your choice. If you brown them before, then there will be less liquid from the chicken later on, but that's easily remedied by leaving the lid off your crock pot for the last 30-50 minutes of cooking. We enjoyed this served over mashed potatoes (you can kind of see them peeking out from underneath all that yummy meat!). You could also eat it in a bun or even just plain! This makes a large batch, so be prepared for some leftovers. It would be a great meal to make freeze half of it for later use or just to have a ready supply of leftovers in your fridge!
This recipe is clean eating and paleo (as long as you use a paleo Worcestershire sauce or recipe).
Slow Cooker BBQ Pulled Chicken
Ingredients:
5 pounds boneless, skinless chicken breasts
1 tablespoon minced onion
1 small onion finely chopped (or 2-3 tablespoons dried minced onion)
1 16-ounce can tomato sauce
1 4-ounce can chopped green chilies
6 tablespoons cider vinegar
1/4 cup honey
2 tablespoons paprika (I use 1 tablespoon smoked paprika and 1 tablespoon Hungarian paprika)
2 tablespoons Worcestershire sauce
1 heaping tablespoon dry mustard
1 1/2 teaspoons chipotle chili powder
1 teaspoon sea salt
Instructions:
Put all the sauce ingredients listed below the chicken breasts in the bottom of a 5-6 quart slow cooker and stir until very well mixed. Add your chicken (and obviously the lid) and cook on high 4-5 hours or low 6-7 hours. Make sure to move your chicken pieces around in the sauce at certain points. About an hour before you are ready to eat, use a potato masher and mash all your chicken. It should shred very nicely. It may look like there is a lot of liquid, but once you get all the chicken shredded it should be better. If there is too much liquid for your liking, place the lid on about 3/4 of the way so that it allows all the sauce to reduce nicely for a wonderfully flavored pulled chicken!
