Ingredients
- 1 and 3/4 lbs boneless skinless chicken breasts
- 6 oz can organic tomato paste
- 1/3 cup water
- 1/4 cup Coconut aminos*
- 1 Tbsp + 2 tsp pure maple syrup
- 1 and 1/2 Tbsp brown mustard
- 2 Tbsp raw apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/8-1/4 tsp chipotle powder or adjust for spice preference
Instructions
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In a mixing bowl, whisk together all of the ingredients except for the chicken
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Place chicken breasts in the slow cooker and cover with all the sauce. Cover and cook on low for 5 hours until chicken can be pulled apart/shredded with a fork.
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To serve, take two forks and shred all the chicken, mixing with the sauce. Serve over baked sweet potatoes (you can pre-bake them the night before and then simply reheat when it's time to eat) or veggies/potatoes of your choice. Enjoy! Leftovers can be stored covered in the refrigerator for up to 4 days, or frozen if you want to keep longer.
Recipe Notes
*You can sub gluten-free soy sauce if you wish for the same flavor