Happy Monday, friends! Did you survive the cold? I went for a run in 10 degree weather and I have to say, it was invigorating until I lost feeling in my fingers. It wasn’t my brightest moment, but I learned my lesson.
On Sunday, I spent 3 hours roasting a variety of veggies for the week. I roasted tomatoes, asparagus, and sweet potatoes 2 ways. I’ll post some recipes for roasting the veggies later on this week. It takes time, but I felt really prepared going into the week. I wanted to make sure I had a protein prepared as well, so I made my BBQ Crockpot Pulled Chicken.
My BBQ chicken recipe features Tessemae’s BBQ sauce. I discovered Tessemae’s about a year ago when I did my first Whole30, and it’s been a game changer. I love the clean ingredients and the diverse ways you can use their dressings and sauces. I’m not a big fan of BBQ sauces because I find them really heavy, but this sauce is a perfect balance of tangy and sweet.
The best part is that Max and I fight over this dish every time we make it. It’s that good.
Paleo BBQ Crockpot Pulled Chicken
- 2-3 lbs chicken (seasoned with salt and pepper)
- 1-2 bottles of Tessemae’s Matty’s BBQ Sauce
- Crockpot
Directions: add ingredients to the Crockpot and cook on low for 6-7 hours. You can do it on high for 3-4 but it doesn’t come out as tender. It should fall apart when you try to take it out of the Crockpot.
Serving options:
- Over roasted sweet potatoes
- Over riced cauliflower
- With a sweet potato or eggplant bun
P.S. this recipe is Whole30 compliant. Enjoy đŸ™‚
Pittsburgh Paleo 
The simplicity is what makes it so beautiful. I love easy and tasty stuff like this. đŸ™‚
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