Try a new kitchen gadget or way of cooking this week. InstaPots or slow cookers are great for making large amounts of food and freezing them for later use. Perfect for cold winter days.
Slow Cooker BBQ Paleo Chicken
- 3 pounds organic chicken breast
- 2 cups diced tomatoes
- 2-4 pitted dates
- 3 cloves garlic
- 1 small yellow onion peeled and quartered or 1/2 a large yellow onion
- 3 tablespoons apple cider vinegar
- 2 teaspoons sea salt
- 1 tablespoon smoked paprika
- 6 oz tomato paste
- 1 1/2 tablespoons avocado oil
In a large slow cooker (I use a 6-quart slow cooker), arrange the chicken breasts and drizzle with the avocado oil.
Combine the rest of the ingredients in a blender or food processor and blend until all of the ingredients are well chopped. Pour over the chicken, spooning the sauce over all exposed chicken.
Cover and cook on low for 4 hours.
After the chicken is done cooking, remove the breasts. Using two forks, shred the chicken.
Return shredded chicken to slow cooker with the remaining sauce, stirring it together to combine.
Enjoy warm over a salad, in large leaves of lettuce, on “zucchini noodles” as filling for baked potatoes, or simply on its own.
Store leftovers in fridge for about 5 days.