Sweet and Spicy Slow-Cooker Chicken
with romaine, corn, and pepita salad in a lime vinaigrette

Name: Sweet and Spicy Slow-Cooker Chicken
Cook time: 105 min
Total time: 105 min
Yield: 4
Ingredients: 5 Chicken breasts, boneless & skinless; 1 can Crushed tomatoes, fire-roasted (14 oz / 397 g can); 2 cups Chicken stock; 1 cup Apple cider vinegar; 1 Limes, juice of; 3 Tbsp Honey; 1/4 cup Soy sauce, low-sodium; 1 Tbsp Garlic powder; 1 Tbsp Paprika, smoked; 1/4 tsp Cayenne pepper; 1 Tbsp Hot sauce; 1 tbsp Limes, juice of; 1 Tbsp Red wine vinegar; 1/2 tsp Dijon mustard; 1/2 tsp Honey; 2 tbsp Cooking oil; 2 Tbsp Yogurt, plain; 1/2 head Romaine lettuce , thinly sliced; 1 can Corn (15 oz) , drained and rinsed; 1/3 cup Pumpkin seeds (pepita)

Active: 15 min Total: 1 hr 45 min

Original GF Paleo Vegetarian

This slow-cooker chicken is a breeze to make and has all of the sweet and spicy flavors that you love about barbecue, without all of the fat. No smoke and mirrors here, just some tender and tasty chicken!
Smarts: This dish can be made a day ahead if you like. Don't forget to save some of the leftovers for tomorrow night's Indian chicken wraps!

Dependency

Spicy Indian Pulled Chicken Wrap

Ingredients

Metric

Servings:

Sweet and Spicy Slow Cooker Chicken:

Chicken breasts, boneless & skinless - 5
Crushed tomatoes, fire-roasted (14 oz / 397 g can) - 1 can
Chicken stock - 2 cups
Apple cider vinegar - 1 cup
Limes - 1 , juice of
Honey - 3 Tbsp
Soy sauce, low-sodium - 1/4 cup
Garlic powder - 1 Tbsp
Paprika, smoked - 1 Tbsp
Cayenne pepper - 1/4 tsp
Hot sauce - 1 Tbsp

Romaine, Corn, and Pepita Salad in a Lime Vinaigrette:

Limes - 1 tbsp , juice of
Red wine vinegar - 1 Tbsp
Dijon mustard - 1/2 tsp
Honey - 1/2 tsp
Cooking oil - 2 tbsp
Yogurt, plain - 2 Tbsp
Romaine lettuce - 1/2 head , thinly sliced
Corn (15 oz) - 1 can , drained and rinsed
Pumpkin seeds (pepita) - 1/3 cup

Prep

Slow cook chicken - In your slow cooker combine the chicken breasts, crushed tomatoes, chicken stock, cider vinegar, lime juice, honey, soy sauce, garlic powder, paprika, cayenne, and hot sauce. Set cooker to low and cook until chicken is falling apart and tender, 3 to 4 hours, or 1-1/2 to 2 hours if using the high setting. (Can be done up to 4 days ahead)
Make salad dressing - Combine lime juice and red wine vinegar with mustard, honey, oil, and yogurt. Whisk with a fork until combined. Add more cooking oil if the dressing is too tart. (Can be done up to 3 days ahead)
Romaine - Prep as directed (Can be done up to 3 days ahead)
Corn - Drain and rinse.

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Make

Pull cooked chicken meat apart with two forks to shred. Remember to save half of the meat for tomorrow’s Indian chicken wraps!
Assemble salad by topping the shredded romaine with the corn and pumpkin seeds. Toss with dressing and season to taste with salt and pepper.
Serve pulled chicken with the side salad. Enjoy!

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