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Crockpot BBQ Chicken

Crockpot-BBQ-Chicken.jpg

Ingredients

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2 pounds boneless skinless chicken breasts

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For the BBQ sauce:


¾ cup homemade beef broth or stock
4 ½ ounce organic, no sugar added, paleo approved tomato paste
3 tbsp of raw honey
2 tsp apple cider vinegar
1 ½ tbsp dijon mustard
1 ½ tsp smokey paprika
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 ½ tsp red pepper flakes
1 ½ tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp cayenne

Instructions

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1. To make the BBQ sauce, combine all the ingredients in a bowl.
Place the chicken in a slow cooker. Pour half of the sauce over the chicken.
Toss to combine. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

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2. Place the remaining BBQ sauce in a small saucepan and simmer over medium heat until slightly thickened. Remove from the heat, allow to cool completely and refrigerate until ready to use.

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3. Remove the chicken from the slow cooker and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker and stir.

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4. Serve with warm paleo tortillas or buns, BBQ sauce and your favorite toppings (coleslaw, salsa…)

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