It is scorching here this week! Our perfect summer temperatures have skyrocketed and we’re all seeking ways to stay cool. I know, kinda crazy that I’m sharing a slow cooker recipe, but I made this on a more normal hot day, so it was fine. If it is extra hot, get this going early in the morning to beat the heat. It’s worth it and makes for such a great summer meal. Plus, you really can’t go wrong with barbecue shredded meat. I highly recommend serving this with homemade coleslaw on the side, along with whatever else you like (roasted sweet potatoes are especially wonderful with both).
Meanwhile, I’m headed back to Michigan for a visit this Sunday and will be gone for 10 days. I’m greatly looking forward to seeing my family and friends, and spending time on the lake. I’m ready for a little R&R.
Cheers and enjoy!
- 4 boneless skinless chicken breasts (roughly 2-2.5 lb worth)
- 1/2 medium yellow onion, chopped
- 2 large cloves garlic, minced
- Sea salt and black pepper, to taste
- 1 cup paleo BBQ sauce, either homemade or a high-quality brand like this one
- Add chicken, onion, and garlic to the bottom of the slow cooker. Season to taste with sea salt and black pepper. Add BBQ sauce and cover with lid. Cook on low for 6-7 hours or on high for 4-5.
- Once done, shred the chicken with two forks and stir to coat with the sauce.
Yields: 4-6 servings
This is the first time I’ve ever actually made barbecue sauce. I always had visions of doing it because I love barbecue, but then would look at a recipe and see way too many ingredients. I used to sometimes buy Tessemae’s All Natural BBQ sauce, but sadly, can’t find it at the store anymore.
Anyway, after my visit home to Michigan last month, I felt inspired to finally make my own sauce. One night, my mom decided to whip up some country style pork ribs for dinner and made an impromptu batch of homemade barbecue sauce, since there was nothing decent at the store. I don’t know all of what she put in hers other than a few things, but after seeing how easy it came together, I decided I wanted to make some too. I also had an urge to make the ribs on my own because they were delicious, so I kinda needed some sauce.
- 2 cups strained tomatoes (I like this brand or this brand)
- 1/4 cup tomato paste
- 1/3 cup raw honey
- 1/2 cup apple cider vinegar (I prefer this brand, which is raw & organic, & has the mother culture)
- 3 Tbsp coconut aminos (find here)
- 1 Tbsp chicken bone broth, preferably homemade
- 1 tsp smoked paprika
- 1 tsp garlic granules or garlic powder
- 1/4 tsp mustard powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- Pinch of cayenne, optional
- Stir all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Then, reduce heat to medium-low and simmer uncovered for 20-25 minutes or until sauce has thickened, stirring occasionally.
- Use right away or store in a jar in the fridge for 1-2 weeks. Alternatively, you can also store it in the freezer.
Yields: ~1.5 pints