Poulet BBQ à la mijoteuse

Ingrédients

• 3 pounds boneless skinless chicken breasts
• 4 oz butter ((ghee or olive oil))
• 6 oz tomato paste
• 1/3 cup Low carb brown sugar ((Sukrin Gold, Swerve Brown, Lakanto, or Besti))
• 3 tbsp cider vinegar
• 3 tbsp red wine vinegar ((or more cider vinegar))
• 2 tbsp prepared yellow mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp liquid smoke
• 1/2 tsp celery salt
• 1/8 tsp ground cloves

Préparation

1. 1

   Remove the chicken from the refrigerator 30 minutes before adding to crock pot.

2. 2

   Measure all of the ingredients for the sauce into a medium bowl and whisk to combine.

3. 3

   Arrange the chicken in the crock pot in a single layer.

4. 4

   Spread the sauce ingredients over the chicken and place lid.

5. 5

   Cook on High for 3-4 hours or Low for 6-8 hours or until the internal temperature of the chicken reaches 160. Remove the chicken to a rimmed baking dish to rest for 10 minutes tented with foil. Shred chicken with two forks and return the chicken to the crock pot with the butter and heat until the butter melts. Stir. Taste and adjust flavor. Serve.

6. 6

   Yield: 8 cup plain shredded chicken1 cup = 4 oz just chicken or 7 oz if made with the sauce