Adapted from instagram.com
boneless skinless chicken breasts (or use boneless thighs if you prefer dark chicken meat. I like a mix of both, for 3-4 lbs total of meat)
cup balsamic vinegar (read your labels! And look out for sugars or additives)
tablespoons Whole30 compliant dijon mustard
cloves of garlic
tablespoons of olive oil
Sea Salt + pepper
1. Place chicken in bottom of crock pot 2. Season with salt and pepper generously and drizzle with olive oil 3. In a glass bowl whisk together balsamic vinegar and mustard, then add in garlic cloves and stir. 4. Pour mixture over chicken breasts 5. Turn crock pot on low and cook for 7-8 hours until chicken is well cooked and shreds easily. I also like to open the crock pot, pull the pieces apart/shred it around hour 5 or 6 and allow it to continue cooking so the marinade and juices sink in to all of the shredded surfaces.