- 2.5 Lbs Boneless, Skinless Chicken Breast
- 6 oz can Organic Tomato Paste
- 1/4 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 1/4 Cup 100% Maple Syrup
- 2 Tbs Honey
- 2 Tbs Molasses
- 1 Tbs Grape seed Oil
- 1/2 tsp Pink Himalayan Sea Salt
- 1/2 tsp Minced Onion
- 1/4 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper
- 1/8 tsp 21 Season Salute (Trader Joe’s)
- 1/8 tsp Ground Cloves
In a medium-sized mixing bowl, mix together the tomato paste, apple cider vinegar and 1/4 cup water. Add the honey, molasses, grape seed oil and mix well. Add all of the seasonings and mix once more.
In your slow cooker on high, put the chicken breasts and pour your sauce on top. Spread it out and pour the other 1/4 cup water. Cover and allow to cook for about an hour and a half or until the chicken is easy to pull apart with 2 forks. After shredding the chicken apart, cover and turn heat to low. Allow to cook for at least another 1/2 hour.
I served mine over mashed cauliflower with fresh scallion!
(Mashed Cauliflower: Remove stems from half a head of cauliflower and steam the crowns until you can puncture with a fork. Drain and put in your food processor, blend until smooth. Transfer to mixing bowl and add 1 Tbs half and half, cracked pepper and salt to taste. I also add a sprinkle of fresh grated parmesan! Top with scallions.)