Meals · Roasts, ribs & slow cooker
Slow-cooker paleo pulled chicken
Shredded chicken in a smoky, tangy barbecue sauce made from tomato, cider vinegar and a few dates, with grated zucchini and carrot that melt away into it. Pile it on a baked sweet potato, in lettuce cups or over crunchy slaw. Fifteen minutes of work and it feeds you for days.
- Time
- 305 min (15 prep + 290 cook)
- Servings
- 6
- Per serving
- 326 kcal
- Protein
- 41 g
Ingredients
Barbecue sauce
- 1 can (6 oz) tomato paste
- 1/2 cup water
- 3 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 tbsp Dijon mustard
- 3 medjool dates, pitted and chopped
- 2 tsp paprika, smoked
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder, mild
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb chicken breast
- 1 lb chicken thigh, trimmed of excess fat
- 1 medium zucchini, grated and squeezed dry
- 1 large carrot, grated
Steps
- Put all the barbecue sauce ingredients in a tall jug or blender and blend until smooth.
- Put the chicken in the slow cooker, scatter over the zucchini and carrot and pour on two thirds of the sauce. Keep the rest in the fridge.
- Cover and cook on LOW for 4–4 1/2 hours or HIGH for 2–3, until the chicken is tender and 165°F in the thickest part.
- Shred the chicken in the pot with two forks and stir in the rest of the sauce. Cook uncovered on HIGH for 20 minutes, until thick enough to pile.
- Serve on baked sweet potatoes, in lettuce cups or over crunchy cabbage slaw. It keeps 4 days in the fridge and freezes for 3 months.
Good to know
Can I buy the sauce?
Yes, about 1 1/2 cups of a bottled barbecue sauce with no added sugar, soy or corn syrup. Most supermarket sauces have sugar as the first or second ingredient, so read the label.
Can I use only thighs?
Yes, thighs are the juiciest choice for pulling, at about 64 instead of 73.
Alternative
Per
- Calories
- 119
- Protein
- (52%)
- 15 g
- Fat
- (23%)
- 3 g
- Carbohydrates
- (25%)
- 8 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 281 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1955 kcal goes into the pot and 1844 g of ingredients comes out as about 1644 g of food: 119 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.