Crock Pot Spicy Apple BBQ pulled Chicken

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This stuff is so good, and I’m thrilled that I made so much of it! What I really love about how this came out, is that it has enough flavor to stand on its own, but is subtle enough that you can re-use it for things like tacos, or to stuff inside of an avocado, squash, or potato. Like most crock pot stuff, and with only a few vegetables to chop, it’s beyond easy, and takes all of 10-15 minutes to prepare. I tried something new, and rather than doing this early in the day, and letting it cook on low for 6+ hours, I started it at night, and cooked it on high for only 5.

Ingredients:

  • 2.5 lbs Boneless and Skinless Chicken Thighs
  • 1 lb Chicken Breast
  • 2 Small Apples, chopped
  • 3 jalapeno Peppers, sliced and seeded
  • 1/4 Onion, chopped
  • 5 Cloves Garlic, chopped
  • 10 Allspice Berries
  • 4 or 5 Tablespoons Kalustyan’s  Ancho Chili Powder
  • A little salt, cinnamon, nutmeg
  • A dash coconut aminos ( up to 1 or 2 Tablespoons)
  • 1/4 cup Tessemae’s paleo BBQ sauce

When adding ingredients to the Crock Pot, I started with the onion and garlic, then I did a layer of chicken thighs, breast, and the rest of the thighs. I finished off with the apples, jalapeno, and seasonings. After adding the BBQ sauce, I mixed it around, just slightly. Once all the ingredients were in, I cooked on high 5 hours. Then, I  shredded the chicken with a fork.

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