Sweet and Spicy Slow-Cooker Chicken
with romaine, pecan, 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 Bragg's / Coconut aminos; 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; 1/2 head Romaine lettuce , thinly sliced; 1/4 cup Pecans; 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 salad!

Dependency

Spicy Indian Pulled Chicken Salad

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
Bragg's / Coconut aminos - 1/4 cup
Garlic powder - 1 Tbsp
Paprika, smoked - 1 Tbsp
Cayenne pepper - 1/4 tsp
Hot sauce - 1 Tbsp

Romaine, Pecan, 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
Romaine lettuce - 1/2 head , thinly sliced
Pecans - 1/4 cup
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, aminos, 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, and oil. 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)

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