Bring out that Crockpot; get ready to toss all the ingredients in, stir and go about your business for the next 5 hours!
|Pulled chicken served over mashed cauliflower. I’ve also served it over a bed of spinach, topped with avocado and served with a side of roasted butternut squash|
The recipe below is a modified version of the original found in the Against All Grain cookbook; Pulled Barbecue chicken sandwiches.
Note: it does go against my usual “I don’t make recipes that use more than 10 ingredients” rule, but once you have these items in the pantry, I promise you will use them again and again.
1.5 pounds chicken breast (Vital Farms are my favorite)
1/2 cup diced yellow onion
2 cups low sodium vegetable broth (I prefer Pacific Brand)
6 oz tomato paste
2 Tablespoons of coconut aminos
1.5 Tablespoons of all-natural liquid smoke (this ingredient is clutch – DO NOT OMIT)
2 teaspoons minced garlic
1.5 teaspoons chili powder
1 teaspoon of paprika
1 teaspoon dijon mustard (I used dry mustard powder)
1 teaspoon of celery seeds
3/4 teaspoon of cayenne pepper
1/4 teaspoon of black pepper
THROW ALL THE STUFF IN:
1) Place the chicken and all ingredients in a crockpot, stir, cover, and cook on high for about 3 hours.
2) Remove chicken with cooking tongs; shred with a fork. Place it back into the crockpot and continue cooking for another hour.
**You can also just shred the chicken right before you eat it if you don’t have time to rush home and do step #2.
And guess what…..this same exact recipe above can be used for shredded beef! Although, I bought the wrong cut of beef and it didn’t shred well – but it still tasted great.
|Pulled Beef plated with asparagus and spaghetti squash|
Nutritional Info for the pulled chicken (as prepared above):
Entire recipe yields
~ 844 calories
~ 6 grams of fat
~ 39 grams of carbs
~ 4 grams of fiber
~ 152 grams of protein