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.
- 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.