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Slow-cooker Shredded Chicken Ragu

By Mangia Paleo February 21, 2016 No Comments
Slow-cooker Shredded Chicken Ragu
Print Recipe
A paleo slow-cooker recipe that turns boring chicken into a hot Italian comfort meal. And you barely have to do a thing.
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Slow-cooker Shredded Chicken Ragu
Print Recipe
A paleo slow-cooker recipe that turns boring chicken into a hot Italian comfort meal. And you barely have to do a thing.
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Servings Prep Time
6 servings 3 minutes
Cook Time
3.5 hours
Ingredients
  • 24 ounces marinara sauce I use Rao's tomato basil
  • 6 ounces tomato paste
  • 2.5 pounds chicken breast boneless, skinless
Servings: servings
Instructions
  1. Place the chicken breasts in your slow-cooker so they are snug next to each other.
  2. Add the marinara sauce and tomato paste. Combine the paste a bit if you'd like.
  3. Cover with lid and cook on low for 3-4 hours. Internal temperature should be 160 F.
  4. Once cooked, take two forks to the chicken and pull it apart to shred. This is where I like to pretend I'm X-Men's Wolverine.
  5. Stir together all the shredded chicken in the sauce so it is evenly coated. Serve over zucchini noodles.

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