I love easy recipes. These recipes I am going to feature today are simple yet tasty.
This first recipe is perfect for days when you have too many things going on but still want something healthy and delicious for dinner.
Once your barbecue chicken is cool enough to handle, it’s time to get shredding.
Don’t let your chicken get too cold before you start ... warm chicken is much easier to shred.
There are several ways you can shred chicken. One is to use your hands (this one is a little messy but the perfect way to get meat shredded exactly the way you want).
You can also use two forks and even a stand mixer.
Although you cannot have most of the bread to have the chicken on, there’s many ways you can incorporate it into your meals. You can make tacos (using low-carb tortillas), add it to a salad, make a quesadilla and even lunch wraps. I serve mine on low-carb bread I have found at Braums. This tasty bread is made with Splenda and offers approximately 10 net carbs for both pieces of bread. I also use Harvest’s Own 40-calorie bread. This kind will run you about 12 net carbs for both pieces of bread.
Cooked BBQ pulled chicken can safely be left in the refrigerator is for 2-3 days. However, if you won’t be using it up in that time, then it’s best to freeze the leftovers for a future meal.
After the dish is cool, divide the leftovers into meal-sized portions and place them into airtight containers or heavy-duty freezer bags. If you are using freezer bags, make sure to flatten the bags so that they take up less space in the freezer.
If stored in an airtight container, the dish will keep well in the freezer for up to 5 months.
Barbecue Pulled Chicken
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SLOW COOKER:
Combine ingredients for low carb BBQ sauce in slow cooker. Add chicken thighs. Cover and cook on high 3 to 4 hours or low 6 to 8 hours.
Shred chicken with two forks or an electric mixer. Stir shredded chicken into barbecue sauce. Serve on keto hamburger rolls or low carb buns.
INSTANT POT:
Combine ingredients for low carb BBQ sauce in Instant Pot liner. Add chicken thighs and cover in the sauce.
Lock on lid and close the pressure relief valve. Cook on high pressure for 5 minutes. When time is up, allow for a 5 minute pressure release before ...
