Smoky Paleo Slow Cooker BBQ Chicken

• Meat

  • 1 3/4 lbs Chicken breasts, boneless skinless

• Produce

  • 1/8 tsp Chipotle
  • 1/2 tsp Garlic powder
  • 1 tsp Onion powder

• Canned Goods

  • 1 6 oz can Tomato paste, organic

• Condiments

  • 1 1/2 tbsp Maple syrup, pure
  • 1 1/2 tbsp Mustard, brown

• Baking & Spices

  • 1/2 tsp Paprika, smoked

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar, raw

• Liquids

  • 1/3 cup Water

• Other

  • ¼ cupCoconut aminos*

Found on paleorunningmomma.com

Description

Ingredients

• 1 and ¾ lbs boneless, skinless chicken breasts
• 6 oz can organic tomato paste
• ⅓ cup water
• ¼ cupCoconut aminos*
• 1 and ½ Tbsp pure maple syrup
• 1 and ½ Tbsp brown mustard
• 1 Tbsp raw apple cider vinegar
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ⅛-1/4 tsp chipotle powder (or adjust for spice preference)

Directions

• In a mixing bowl, whisk together all of the ingredients except for the chicken
• Place chicken breasts in the slow cooker and cover with all the sauce. Cover and cook on low for 5 hours until chicken can be pulled apart/shredded with a fork.
• To serve, take two forks and shred all the chicken, mixing with the sauce. Serve over baked sweet potatoes (you can pre-bake them the night before and then simply reheat when its time to eat) or veggies/potatoes of your choice. Enjoy! Leftovers can be stored covered in the refrigerator for up to 4 days, or frozen if you want to keep longer.