Shredded BBQ Chicken
This recipe only takes 25 minutes in the instant pot as opposed to 3 hours using a slow cooker method. The sauce is homemade and low carb but can easily be switched out with your favorite BBQ sauce. Truly easy recipe with tons of flavor.
Servings: 8
Calories: 313kcal
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.
Notes
**Note: the nutritional analysis does not include the buns or the red cabbage.
Nutrition
Calories: 313kcal | Carbohydrates: 7g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 916mg | Potassium: 742mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1086IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 2mg