Paleo Pulled Chicken

Paleo Pulled Chicken

Pulled pork, pulled beef, pulled duck, pulled chicken. There is absolutely no meat that cannot be slow-cooked to perfection and pulled between two forks without the desire to snatch a hearty forkful while it is still hot. And when it is smothered in ketchup, molasses, and mustard? Well, then consider yourself an official taste taster and get to work. After all, you need to make sure that is worthy of serving – and this Paleo pulled chicken most certainly is!

For starters, make sure to buy the best chicken you can afford. If you are Paleo on a budget, know that there are options for eating healthy. It may take some creativity in the beginning, though you will quickly get the hang of it, and meal planning has a lot to do with being thrifty. When you are able to cook amazing food in batches, not only do you save time in the kitchen, you can also save money. For example, by buying in bulk. It may seem strange at first to buy pounds of meat at a time, even directly from the farmer, yet it does make an impact on your food budget.

While chicken breasts are ideal for simmering in a slow cooker, they can be pricey. Don’t let that hold you back from indulging every once in a while! Of course, you can always opt for a bone-in recipe to save a little, slow-cooked jerk-style chicken is perfect for that.

Paleo Pulled Chicken Recipe

Serves: 6Prep: 15 minCook: 6 hr

Notice

Protein: 26g / %

Carbs: 19g / %

Fat: 3g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 medium onion
  • 4 boneless, skinless chicken breasts
  • 1 cup ketchup
  • 1/2 cup chicken stock
  • 2 tbsp. cider vinegar
  • 2 tbsp. molasses
  • 1 tbsp. mustard
  • 1/4 tsp. black pepper
  • 1 tsp. onion powder
  • 1/4 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Tabasco sauce
  • Salt to taste

Preparation

  1. Remove the ends and skin of the onion. Halve it and thinly slice. Place the sliced onion on the bottom of the slow cooker, being sure to evenly distribute them. Then place the whole chicken breasts atop the bed of onions. Try to prevent any overlapping of the chicken.
  2. Combine all the remaining ingredients in a small bowl. Whisk together to ensure an even consistency and no clumping. Pour over the chicken.
  3. Cook on low setting for 6 hours.
  4. While the chicken is still hot, use two forks to shred and pull it apart. Once it is all shredded, coat well in the sauce and serve hot.

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