While I worked from home (and checked weather.com every five minutes) today, I created a new crock pot recipe with some leftovers in my fridge. I think I officially have the first applesauce + pumpkin crock pot chicken recipe (paleo or otherwise) on the web. This is one of those recipes that reminds me how flavorful the simplest ingredients can be. There is absolutely no sweetener of any kind in this recipe, and it is sweet as can be. The combination of the apples, pumpkin, cinnamon, and garlic give it such a great flavor. I am thinking of making some fall-inspired lettuce wrap tacos with the leftovers if I can make it to the store this week when the rain finally stops. Stay tuned!
- 3-4 lbs. chicken (I used boneless, skinless chicken breast + rib meat)
- 1 cup leftover applesauce (recipe can be found here)
- 1 cup leftover pumpkin (used canned organic pumpkin from Trader Joes)
- Salt, pepper, garlic powder, & cinnamon
- 1 cup apple juice (from the applesauce)
- 1 Tbsp. chopped garlic
1. Put the applesauce and pumpkin on the bottom of the crock pot and mix to blend the two
2. Rinse the chicken, and lay it on top of the applesauce/pumpkin mixture
3. Generously season the chicken with salt, pepper, garlic powder, and cinnamon
4. Flip the chicken with tongs and season the other side
5. Mix the chopped garlic into the apple juice, and pour on top of the chicken (note - this apple juice is the thick/cinnamon-y liquid that was excess when I made the applesauce. You could always just use an extra cup of applesauce if you don't have the liquid reserved.)
6. Cook on low for 6 hours
7. Take the chicken out of the crock pot, shred the meat, and put it back in the crock pot with all of the juicy goodness
8. Enjoy a scoop of this with a dollop of applesauce - the perfect hurricane meal!