Peach BBQ Sauce
- 4 dates, pitted
- ½ cup boiling water
- 2 Tbsp. ghee (we recommend Pure Indian Foods ghee)
- ½ cup minced onion
- 3 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1 12-ounce can tomato sauce
- 2 medium peaches, peeled and roughly chopped (may substitute 2 cups frozen peach slices, thawed, when fresh peaches are out of season)
- ¼ cup apple cider vinegar
- ¼ cup Whole30-compliant dijon mustard (such as Annie’s or 365 Everyday brand)
- 1 tsp. smoked paprika
- 1 Tbsp. chili powder
- ¼ tsp. ground cumin
- 1 pinch ground cloves
- ½ tsp natural liquid smoke
- Sea salt and pepper to taste
- 2 lb. boneless, skinless chicken breasts or thighs
- 1 cup Peach BBQ Sauce
- Place pitted dates in a blender or food processor. Cover with boiling water and set aside for 5 minutes to allow dates to soften.
- In a small saucepan over medium heat, melt ghee and saute onions 7-8 minutes or until translucent and soft. Add garlic and cook an additional 30 seconds until fragrant.
- Transfer onion and garlic mixture to blender with the dates.
- Add remaining ingredients and blend until smooth. Taste and season with salt and pepper as desired.
- Place chicken in the bottom of the slow cooker.
- Pour 1 cup BBQ sauce over chicken. Stir to coat chicken then cover with lid and cook on LOW heat for 5-6 hours or until cooked through.
- Allow chicken to cool slightly before shredding with 2 forks right in the slow cooker. Toss to combine and transfer to serving dish.
- Combine all slaw ingredients in a medium bowl and toss well to coat. Serve with shredded chicken.
- Store leftover sauce in a glass jar with lid in the fridge for up to 2 weeks (or freeze for longer storage).
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- Serving Size: 1/8 recipe
- Calories: 225
- Sugar: 3g
- Sodium: 389mg
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g