Low and Slow Strawberry-Balsamic Pulled Chicken {Paleo}
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Cook time: 
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Yield: 4 to 6 servings
Low and Slow Strawberry-Balsamic Pulled Chicken {Paleo} is a unique twist on classic pulled BBQ chicken; it’s the perfect dish to bring to a spring or summer potluck!
  • 1 large strawberry onion, halved and sliced (or use another sweet onion, such as Vidalia)
  • 2 cups fresh local strawberries, rinsed, hulled, and halved
  • 1½ lbs (680 g) boneless, skinless chicken breasts
  • ⅓ cup good-quality balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse pink Himalayan salt
  • ¼ teaspoon black pepper
  • 1 large clove garlic, crushed
  • A handful of fresh basil, for garnish
  1. Preheat the oven to 275F.
  2. Spread the onion and strawberries out in the bottom of a 2-quart casserole dish, and then nestle the chicken down.
  3. Whisk together the vinegar, honey, oil, salt, pepper, and garlic in a small bowl, and pour over the chicken.
  4. Cover the casserole dish and bake 3 hours. Remove from the oven and use 2 forks to shred the chicken.
  5. Return the chicken to the oven and cook (uncovered) 30 minutes to help the sauce reduce (alternatively, you can do this on the stovetop).
  6. Serve with fresh basil sprinkled on top.
To Make in the Slow Cooker: 3 to 4 hours on HIGH or 6 to 8 hours on LOW.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-and-slow-strawberry-balsamic-pulled-chicken-paleo/