Slow-Cooked Guava Barbecue Chicken Bowls
Servings: 4
Calories: 305kcal
Ingredients
For the guava barbecue sauce:
- 8 ounces (227 g) guava paste, cut into pieces
- 1 cup (240 mL) ketchup
- ¼ cup (60 mL) apple cider vinegar
- 1 tablespoon (15 mL) Worcestershire sauce
- 2 teaspoons (4.6 g) smoked paprika
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1.5 g) onion powder
- ½ teaspoon (3 g) kosher or fine sea salt
- Pinch freshly ground black pepper
- Pinch cayenne pepper (optional)
For the chicken:
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) Worcestershire sauce
- 2 pounds (~1 kg) boneless, skinless chicken breasts
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- Cooked brown rice or quinoa , for serving
Toppings:
- Shredded red cabbage
- Cooked black beans
- Fresh corn kernels
- Diced avocado
- Salsa
- Chopped cilantro or parsley
Instructions
- Make the barbecue sauce: Combine all ingredients in a medium pot over medium-high heat. Cook, stirring occasionally, until boiling. Reduce heat to low and simmer until the guava paste has dissolved and the sauce has thickened, 10-15 minutes. Store in an airtight container in the refrigerator.
- Make the chicken: Combine 1 cup guava barbecue sauce with the mustard and Worcestershire sauce in the bottom of a large slow cooker. Add the chicken breasts and toss to coat. Cover with lid and cook on high for 4 hours or on low for 8 hours. Shred the chicken and stir to combine with the sauce. Season to taste with salt and pepper.
- Serve over rice or quinoa with desired toppings.
Nutrition
Calories: 305kcal | Carbohydrates: 21g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 981mg | Potassium: 1103mg | Fiber: 3g | Sugar: 15g | Vitamin A: 985IU | Vitamin C: 109mg | Calcium: 38mg | Iron: 2mg