|15 min||4 h||8|
|454 gm||Chicken breast, boneless, skinless|
|454 gm||Chicken thighs, boneless, skinless|
|1 can(s) (15oz)||Tomato sauce, canned|
|1/3 cup||Tomato paste, canned|
|3 tbsp||Yellow mustard|
|2 tbsp||Apple cider vinegar|
|3/4 cup grated||Carrots|
|1/2 tsp||Garlic powder|
|1/2 tsp||Onion powder|
|1/2 tsp||Chili powder|
|1/4 tsp||Sea Salt|
|1/4 tsp||Black pepper|
|2 medium potato||Sweet potato (sliced into 1/4-inch rounds)|
|2 tbsp||Avocado oil (1-2 tbsp.)|
Place all of the ingredients in the slow cooker. Mix to combine.
Cover and cook on low for 4-6 hours.
Remove chicken from slow cooker and shred with two forks.
Return back to slow cooker, stir to mix all ingredients, and set temperature to warm (or low) until ready to eat.
While the chicken is cooking, preheat oven (or grill) to 375ºF. Brush sweet potato rounds with oil and a dash with sea salt. Bake for 15 minute or just until soft. Remove from oven and cool slightly.
Place chicken between two sweet potato rounds. Add desired toppings such as pickles, onion, greens, broccoli slaw, mayonnaise, etc.