Ingredients

The following ingredients have 6 Servings
  • 3 lbs Chicken Breasts*
  • 1 cup chicken broth
  • 1 6 oz can tomato paste
  • 1/3 cup apple cider vinegar
  • 1/4 cup honey
  • 1/4 cup coconut aminos (or soy sauce)
  • 2 tbsp brown mustard
  • 2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 large garlic clove (crushed)
  • 2 tbsp liquid smoke
  • 2 chipotles in adobo sauce (chopped)
  • 2 tbsp adobo sauce

Instruction

  • In a large bowl, mix together broth, tomato paste, apple cider vinegar, honey, coconut aminos, mustard, paprika, onion powder, garlic, liquid smoke, chipotles, and adobo sauce.
  • For the Slow Cooker:
  • Place your chicken at the bottom of your slow cooker. Pour sauce on top. Cook on low for 4-5 hours, or until chicken can easily be shredded with a fork.
  • Remove from heat and serve.
  • For the Instant Pot:
  • Place your chicken in the bottom of your Instant Pot. Pour sauce on top. Select the manual function. Cook on high pressure for 8 minutes.
  • Use a natural release. Remove the lid, and shred the chicken with a fork of knife.
  • Serve hot.