Monday, August 25, 2014

Paleo Crock Pot Pulled Chicken


We spent one of our last days of summer together with another family at a local amusement park. Fun? Yes. Relaxing? Heck no.

So it was a great feeling knowing I was coming home to a meal that was basically ready to go. I prepped the chicken in the morning, and then asked the caveman to pop the crock pot on for me in the later afternoon.

When the kids and I finally staggered in all I needed to do was shred the meat. I ate my chicken over salad and found the sauce was flavorful enough that I didn't need to add any additional dressing. This meat would also be great in stuffed sweet potatoes or even on a grain-free crust to create a paleo-friendly BBQ chicken pizza.

Paleo Crock Pot Pulled Chicken

2 medium thinly sliced onions
1 tbs. coconut or olive oil
2 lbs. chicken breast or thighs
salt & pepper
1 cup organic ketchup (you could use homemade if so inclined)
2 tbs. apple cider vinegar
1 tbs. dijon mustard
2 tbs. blackstrap molasses
1 tsp. garlic powder
1/2 tsp. cumin powder
few drops of hot sauce

Place onions in the bottom of the crock pot.

Heat oil over medium heat in a large skillet. Add chicken and season with salt and pepper. Cook for about 3-4 minutes a side, until starting to brown. Place in an even layer on top of onions.

While chicken is cooking combine all remaining ingredients in a bowl. Pour mixture over chicken and put lid on crock pot.

Cook for 4 hours on low. Remove chicken from crock pot and shred. Return to pot and stir into sauce to thoroughly coat.

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