I grew up in Connecticut, where a barbeque meant grilling hot dogs and hamburgers. So when I attended my first Southern BBQ, I was shocked to find that there was no smoking hot grill, no charcoal flavored meat and no ketchup, mustard or relish!
What kind of a BBQ was this, anyway? Shredded wet meat, topped with coleslaw, did NOT look appetizing to me at first glance. But I’m open minded and gave this thing called BBQ a try….and fell in love! That was the first of many Southern lessons I’d learn over the next 20+ years.
To commemorate my son’s high school graduation this past June, we hosted a back yard celebration (aka – Southern BBQ) catered with pulled pork, chicken and brisket barbeque. While it was all delicious, the pulled BBQ chicken was a hit, so I decided to give it a Cave Mama try…and it’s become a family favorite!
Trim the chicken and place it in a crock pot.
Cover with chicken broth and cook on low.
The crock pot cooking makes the chicken so tender, it’s pretty effortless to shred it.
My favorite Paleo friendly BBQ sauce is a Tessemae product – Matty’s BBQ Sauce.
Toss with BBQ sauce and your meal options are limitless!
I recently shared a simple recipe for “it’s too easy” cole slaw that I LOVE to pair with the pulled BBQ chicken.
For those that maintain a Paleo lifestyle – the BBQ chicken is also good in a lettuce wrap or piled high on some sweet potato chips for a Paleo friendly plate of nachos. My kids still enjoy a soft tortilla wrap now and then, which makes for a delicious BBQ chicken quesadilla! However you choose to serve the chicken, you can’t go wrong!
- 2 lb chicken breast
- 2 cups chicken broth
- Tessemae BBQ sauce
- Trim chicken breasts and place in the bottom of a crock pot.
- Pour enough chicken broth (approximately 2 cups) to cover the chicken.
- Cook on low for 4-6 hours.
- Gently (because they are so tender they may fall apart) remove the chicken breasts to a casserole dish.
- With 2 forks, shred the chicken.
- Toss with ½ - 1 cup BBQ sauce - depending on how "wet" you like your BBQ.
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