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If you haven’t gotten pumpkin fever yet, I hope mine is contagious and rubbing off on you all. This whole month I’ve been living and breathing pumpkins, so I thought I’d finish off October with one more pumpkin recipe!
Other October Pumpkin Recipes:
A few months ago I became sensitive to tomato paste (not tomato sauce or fresh tomatoes, oddly enough) so I’ve had to get creative with some of my meals. Introducing the ultimate substitute: Pumpkin Puree (homemade recipe here!)
Thus, Slow Cooker Pumpkin BBQ Pulled Chicken.
The taste reminds me more of Hawaiian BBQ than your typical smoked Southern sauce: sweet and smooth with a hint of tang.
Heads-up: The onion, garlic, lemon and ginger give you some cutting and grating to do, but as long as you budget in the prep time, it’s not a lot.
Tools of the Trade:
| Prep Time | 20 minutes |
| Cook Time | 5 hours |
| Servings |
chicken thighs
|
- 3 cups pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup coconut aminos this is a soy/gluten free substitute for soy sauce.
- 1 lemon juice of
- 6 cloves garlic pealed and grated/minced
- <1 TBSP ginger pealed and grated/minced
- 1/2 cup onion diced. Or 2 TBSP dry onion flakes.
- 1/2 tsp smoked/sweet paprika powder
- 1/4 tsp ancho chili pepper powder optional
- 1/2 tsp turmeric powder optional
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 8-10 thighs chicken white meat works too!
Ingredients
Sauce
Chicken
|
|
- Put uncooked chicken in slow cooker. Mix Sauce. Pour over chicken. Mix around. Cook on high for 4-6 hours or low for 7+.
- You'll know your chicken is done when you can easily pull apart and shred the meat with two forks.
- Enjoy and take compliments gracefully 🙂
If you give this a shot or have any fun modification ideas, let me know in the comments below 🙂 .
