Crock Pot Chipoltle Chicken Stew (Paleo)

Ingredients

• 2 each chicken breasts
• 2 each Chipotles, canned in adobo sauce
• 3 cloves garlic
• 1/4 cup honey
• 1 tbsp ground mustard
• 1 tsp chili powder
• 2 Tbsp apple cider vinegar
• 8 ounces Tomato sauce
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 2 Tbsp coconut oil
• 1 medium onion diced
• 1 each turnip cut into 3/4 inch squares
• 1 each rutabaga cut into 3/4 inch squares
• 1 cup Butternut squash or acorn squash; cut into 3/4 inch squares
• 14.5 ounce diced tomatoes juic and all
• 3 cups chicken broth
• 2 tsp rib and chicken spice rub
• 1 tbsp dried basil
• 1/2 tsp ground ancho chili pepper

Instructions

1. 1. Marinate the chicken breasts overnight. (see marinade recipe below)
2. 2. The next day, place the coconut oil in the slow cooker.
3. 3. Chop the vegetables and place them in the slow cooker.
4. 4. Cut the chicken, and place on top of the vegetables.
5. 5. Add the rest of the ingredients, cover and cook on low for 4-6 hours.
6. Marinade: In a food processor, blend the following ingredients: chipoltle peppers, garlic, honey, mustard, chilli powder, apple cider vinegar, tomato sauce, sea salt, pepper.