Paleo Pulled Barbecue Chicken
Dive into the smoky, tangy flavor of Paleo Pulled Barbecue Chicken, a slow-cooked dish that’s perfect for a healthy lifestyle without sacrificing bold taste. Featuring tender chicken breasts braised in a luscious, homemade barbecue sauce crafted from tomato paste, balsamic vinegar, honey, and a medley of spices like smoked paprika and cayenne pepper, this recipe is both gluten-free and refined-sugar-free. Infused with garlic and onion for depth, and cooked low and slow in a slow cooker for ultimate tenderness, this paleo-friendly meal is ideal for meal prep or a satisfying family dinner. Serve it over cauliflower rice, sweet potato mash, or tucked into lettuce wraps for a deliciously wholesome option. Comfort food never looked so clean!
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Recipe Information
Ingredients
- 2 pounds chicken breasts
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 6 ounces tomato paste
- 1 quarter cup balsamic vinegar
- 3 tablespoons honey
- 2 teaspoons smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
Instructions
Begin by finely chopping one medium onion and mincing three garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
Add the minced garlic to the skillet and cook for another minute, stirring frequently to prevent burning.
Transfer the onion and garlic mixture to a slow cooker.
Add 2 pounds of chicken breasts to the slow cooker, placing them on top of the onion mixture.
In a medium bowl, whisk together 6 ounces of tomato paste, 1/4 cup of balsamic vinegar, 3 tablespoons of honey, 2 teaspoons of smoked paprika, 0.5 teaspoon of cayenne pepper, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
Pour the sauce over the chicken breasts in the slow cooker, ensuring the chicken is well coated.
Add 0.5 cup of chicken stock to the slow cooker, pouring it around the edges so it doesn’t wash off the sauce from the chicken.
Cover the slow cooker with its lid and cook on low for 6-8 hours, or until the chicken is tender and easily shreds with a fork.
Once cooked, remove the chicken from the slow cooker and shred using two forks.
Return the shredded chicken to the slow cooker and stir well to ensure it is thoroughly mixed with the sauce.
Allow the pulled chicken to heat through for an additional 10-15 minutes before serving hot.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 23.2 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
