This recipe only takes 25 minutes in the instant pot as opposed to 3 hours using the typical slow cooker method for pulled chicken or pulled pork. The BBQ sauce is homemade and low carb but can easily be switched out with your favorite BBQ sauce. Truly easy recipe that doesn’t require heating up your kitchen in summer.
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Ingredients for Shredded BBQ Chicken Sandwich
Below is a photo of the ingredients used to make the pulled chicken BBQ sandwich. To make the homemade low carb BBQ sauce, check the detailed measurements and ingredients in the recipe card below.
Commercial BBQ Sauces vs Homemade
The main problem with commercial BBQ sauces is the amount of sugar. Homemade sauces can be high in sugar also if you use ketchup as a base.
If you want a grocery store variety that is low in sugar, I did find one brand in our local grocery with only 2 carbs per 2 Tbsp serving. It is called Classic 2 Carb BBQ Sauce by Ken Davis. It is “OK” in a pinch, but it’s not nearly as robust and tasty as your own sauce can be.
The beauty of a homemade sauce is the ability to customize it to your tastes. It’s pretty tough to ruin a BBQ sauce actually.
I added smoky chipotles to my sauce below but if you like a brighter heat, use cayenne or red pepper flakes. You can also increase the smokiness by adding liquid smoke. It’s all good.
Shredded BBQ Chicken
Equipment
Ingredients
For the Low Carb Sauce
- 16 oz can diced tomatoes
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 Tablespoons tomato paste
- 2 Tablespoons Dijon mustard
- ⅜ Cup apple cider vinegar
- 2-3 Tablespoons paprika
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- 1 Teaspoon liquid smoke
- 1 Tablespoons brown sugar optional can use Truvia brown sugar substitute
- 2 chipotles in adobo plus 2 Tablespoons adobo sauce
- 2 Tablespoons Worcestershire sauce or soy sauce
- optional spices cinnamon celery seed
- 1 ½ Pounds chicken thighs I used skin on and bone in, but you can do skinless-boneless
- 1 ½ Pounds skinless chicken breasts
Instructions
- Make the BBQ sauce by adding all sauce ingredients to a food processor and pulse until ingredients are finely minced.16 oz can diced tomatoes, 1 medium onion, 4 cloves garlic, 2 Tablespoons tomato paste, 2 Tablespoons Dijon mustard, ⅜ Cup apple cider vinegar, 2-3 Tablespoons paprika, 2 Teaspoons salt, 1 Teaspoon black pepper, 1 Teaspoon liquid smoke, 1 Tablespoons brown sugar optional, 2 chipotles in adobo plus 2 Tablespoons adobo sauce, 2 Tablespoons Worcestershire sauce or soy sauce, optional spices cinnamon
- In the instant pot, add 1 to 1 1/2 cups BBQ sauce, chicken breasts and thighs. Toss to coat the chicken pieces with the sauce.I used the poultry option on the instant pot and turned it to 25 minutes. You could just do the pressure cooker option and turn to 25-30 minutes also. If you want to make this in a slow cooker, cook for 3 to 5 hours.1 1/2 Pounds chicken thighs, 1 1/2 Pounds skinless chicken breasts
- Working right in the pot or slow cooker, use two forks to shred the meat into fairly large pieces (remove skin and bones from thighs and set aside)Season to taste with salt and pepper.Serve on buttered, toasted buns and garnish with crisp red cabbage.
Dorothy Stainbrook says: 
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