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Crockpot BBQ Chicken



2 pounds boneless skinless chicken breasts


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


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.

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.

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.

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

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