We got this super yummy recipe from a client and had to pass it on! 

If you’re in the Instant Pot club you’ll be able to make this in a snap!

A crock pot will take a bit longer but well worth it! 

Let us know what you think!



  • 2 pounds boneless organic chicken thighs (frozen or fresh)
  • 3T all natural ketchup
  • 1/2 tsp sea salt
  • 2 tsp garlic powder (or minced)
  • 1/4 cup ghee or organic butter
  • 1/2 tsp finely ground black pepper
  • 1/4 cup coconut aminos (we added a few tablespoons extra!)
  • 1/4 cup raw honey


  • Place all ingredients in your Instant Pot or crock pot
  • Stir to combine and coat the chicken
  • If using an Instant Pot
    • Secure the lid, close the pressure valve and press “Manual” (or crock pot on high)
    • If using frozen chicken, press the “+” button until 40 is displayed
    • If using fresh chicken, press the “-” button until 18 minutes is displayed (this could vary slightly)
    • Allow the chicken to cook then quick release the pressure valve once complete
    • Remove the lid when safe to do so and shred the chicken slightly with two forks (this is a suggestion not a requirement)
    • Now remove the chicken from the stainless steel basin and press the “Cancel” button followed by pressing the “Saute” button
    • Allow the sauce to reduce by allowing it to saute for 5 minutes
  • Serve over vegetable of your choice, we ate ours on roasted cauliflower. Or if you can eat rice, do it up starchy style!
  • Makes 12 servings!

Nutrition Info:

Per Serving:  Calories 236, Fat 17g, Sat Fat 6g, Cholesterol, 85 mg, Carbs 8g, Fiber 0g, Sugar 7g, Sodium 223 mg, Protein 13g

Reference: www.predominantlypaleo.com