Shredded BBQ Chicken

Did you know that you can turn tomato sauce into tomato paste?  I got home from the store and realized I had forgotten the tomato paste.  With two little boys at home, running back out to the store for the one missing ingredient is not a reality.  Google to the rescue!!!  I measured out the 1 cup of tomato sauce the recipe called for and then pour the rest of the tomato sauce into a small sauce pan.  I brought the sauce to a rapid simmer over medium heat and continued cooking for about 7 minutes continuously stirring.  After the seven minutes the sauce was reduced by about 2/3 and the correct texture of tomato paste.

But, I digress…  This recipe was super simple to put together and turned out pretty good.  My family ate it on buns with some parsnip and carrot fries and coleslaw.  To make it gluten-free for me, I simply ate mine without the bun, on the coleslaw.  It was almost sugar-free (just a bit of agave in it).  I thought it was satisfying and tasty, something to make again!

Shredded BBQ Chicken

Shredded BBQ Chicken

1 c. tomato sauce
1 small onion, finely chopped
1 1/2 tsp. fresh minced garlic
3 Tbsp. apple cider vinegar
1 1/2 Tbsp. agave nectar
1 Tbsp. tomato paste
1 Tbsp. smoked paprika
2 tsp. dry ground mustard
1 1/2 tsp. chili powder
1/2 tsp. sea salt
2 lbs. boneless, skinless chicken breasts

In the slow cooker, combine all ingredients except the chicken. Stir well together and then add the chicken breasts. Cook on low for 3-4 hours or until the chicken is cooked through. Using two forks, shred the chicken and put it back into the crock pot to keep it warm. Serve hot. It can be frozen and reheated.

Husband Rating: 5 out of 10

 

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