Slow Cooker Sweet Barbecue Chicken

My slow cooker is my best friend right now. When winter comes, I find that I'm craving hearty food that has been roasted or simmering for hours. The problem with this, is that I don't have hours to fuss and check in on the progress of said food. Enter the slow cooker! The busy mom's (or really any busy person's) lifesaver!

I was inspired by the blog, Real Food Whole Life,and really like this recipe for its versatility. We had this for dinner, and I made quite a bit, so that I could use it as leftovers over rice, over salad or with roasted vegetable and additions to lunch for my boys. The possibilities are truly endless and will give us options for at least two more meals. I'm also including an apple slaw recipe here that pairs with it beautifully.

Don't let the ingredient list on this one intimidate you, it comes together quickly and can be assembled ahead then just popped into that slow cooker! Recipe with my modifications below!


  •  2 lb boneless skinless chicken breasts (preferably grass-fed)
  • 1 6-oz can tomato paste
  • 1 cup pomegranate juice
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons all natural honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon Dijon mustard

For the Apple Slaw

  • 2 apples, thinly sliced
  • 1 scallion, thinly sliced
  • 4 cups shredded cabbage (you can use slaw mix, red or napa cabbage)
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pomegranate seeds

First make the chicken:

1. Start with the sauce. In a medium bowl, whisk the tomato paste, pomegranate juice, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, cumin, chili powder, 2 teaspoons salt and dijon mustard.

2. Place the chicken breasts into a 6-quart slow cooker. Pour over half of the sauce over the chicken and set the other half aside.

3. Cover and cook on high for 3-4 hours or on low for 5-6 hours, or until the chicken is cooked through and shreds easily with a fork.

4. Remove the chicken, shred with 2 forks, then return to the slow cooker, stirring back into the sauce. Add the remaining sauce and stir to combine.

Make the Apple Slaw

1. In a medium bowl combine the apples, scallion, cabbage, olive oil, apple cider vinegar, and ¼ teaspoons salt. Allow to sit for at least 5 minutes for the flavors to combine and the cabbage to wilt, then serve.

That's it! Serve the chicken over greens, rice, or in a toasted whole wheat tortilla, then top it with Apple Slaw and a sprinkling of pomegranate seeds. Someone I know (I won't reveal him here) definitely had more than one serving!!!