Slow Cooker Tomato Basil Pulled Chicken

• Gluten free
• Paleo

• Meat

  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Basil, leaves
  • 2 cups Cherry or grape tomatoes
  • 2 cloves Garlic

• Condiments

  • 3/4 cup Balsamic vinegar

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 Tablespoon olive oil
• 3-3 1/2 lbs boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 cloves garlic, crushed or finely minced
• 3/4 cup balsamic vinegar
• 2 cups cherry or grape tomatoes, left whole
• 1/4 cup basil leaves, cut into chiffonade (fine ribbons)
• Homemade or storebought balsamic reduction, if desired.

Directions

• Coat the bottom of your slow cooker with oil. Add the chicken, salt, pepper, garlic, balsamic vinegar, and tomatoes. Cook on low for 6-8 hours, or until chicken is cooked through and falls apart easily. Gently shred the chicken with two forks, add the basil, and toss together to gently combine the chicken, tomatoes, juices and basil. Serve over pasta, polenta, or rice, or alongside roasted vegetables and drizzle with balsamic reduction, if desired.
• Coat the bottom of your slow cooker with oil. Add the chicken, salt, pepper, garlic, balsamic vinegar, and tomatoes.
• Cook on low for 6-8 hours, or until chicken is cooked through and falls apart easily.
• Gently shred the chicken with two forks, add the basil, and toss together to gently combine the chicken, tomatoes, juices and basil.
• Serve over pasta, polenta, or rice, or alongside roasted vegetables and drizzle with balsamic reduction, if desired.