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!
When I go strawberry picking, I just can’t help it; it’s like some kind of primal instinct takes over and I suddenly want to pick all the berries. It’s like I’m on the hunt for food and the lives of my tribe members depend on it, lol. (Is anyone else the same way?)
Long story short, I always end up going home with waaaaaaaaaaay more strawberries than intended.
I do a bunch of different things with them. This year I made two kinds of jam: 1) chia jam and 2) freezer jam. I made my favorite Paleo Strawberry Shortcake for One (several times, if I’m being honest). I whipped up a batch of my Easy 5-Ingredient Chocolate Chunk Strawberry Frozen Yogurt. I flash-froze a couple large trays for use in things like smoothies and pie. And last but not least, I made this chicken dish!
Fresh Florida strawberries! I had a ton of fun picking with Terri from Love and Confections. (Photo from my Instagram feed.)
I was craving pulled BBQ chicken something fierce, so that was my inspiration here. The natural sweet/tart flavor of strawberries is enhanced by good-quality balsamic and sweetened up with a touch of honey. If you can find a strawberry onion (they’re super sweet!), use that, and if not a Vidalia will work well too. And the fresh basil…ooooh, don’t skimp out on that! It brightens up the flavors so well. I cooked this dish low and slow in the oven, but it would also be great in a slower cooker (3 to 4 hours on HIGH or 6 to 8 hours on LOW).
You can serve this up any way you’d serve pulled BBQ chicken; it would be great to bring to a spring or summer potluck! I like to make it into pretty little salad bowls and serve the chicken along with walnuts, goat cheese, red onion, fresh basil, and fresh strawberries on a bed of greens.
We could all probably use some inspiration; how do you use your loot during strawberry season?
- 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
- Preheat the oven to 275F.
- Spread the onion and strawberries out in the bottom of a 2-quart casserole dish, and then nestle the chicken down.
- Whisk together the vinegar, honey, oil, salt, pepper, and garlic in a small bowl, and pour over the chicken.
- Cover the casserole dish and bake 3 hours. Remove from the oven and use 2 forks to shred the chicken.
- Return the chicken to the oven and cook (uncovered) 30 minutes to help the sauce reduce (alternatively, you can do this on the stovetop).
- Serve with fresh basil sprinkled on top.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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