Simple Keto BBQ Pulled Chicken

Simple Keto BBQ Pulled Chicken

Pulled pork is common - let's switch to chicken.

  • 6 large boneless skinless chicken thighs
  • 1/3 cup salted butter
  • ¼ cup erythritol
  • ¼ cup red wine vinegar
  • ¼ cup chicken stock
  • ¼ cup organic tomato paste
  • 2 tablespoons yellow mustard
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon liquid smoke
  • 1 tablespoon soy sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Red Boat Fish Sauce

  • How to prepare:
    1. Add 1/4 Cup Red Wine Vinegar, 1/4 Cup Chicken Stock, 1/4 Cup Organic Tomato Paste, 2 Tbsp. Yellow Mustard, 2 Tbsp. Spicy Brown Mustard, 1 Tbsp. Liquid Smoke, 1 Tbsp. Soy Sauce, 2 tsp. Chili Powder, 1 tsp. Cumin, 1 tsp. Cayenne Pepper, and 1 tsp. Red Boat Fish Sauce to a container.
    2. Add 1/4 Cup Erythritol to this.
    3. Stir the sauce very well until everything is combined. Taste the sauce now to see whether you want a tangier/sweeter sauce. Don’t worry about salt here, I add salt at the very end once it’s on the plate. If you want tangier, add more vinegar. If you want sweeter, add more erythritol (or add some Stevia). The sauce does change flavor as you’re cooking it, since the fat and juice of the chicken get released.
    4. Add your frozen chicken thighs to your slow cooker. If you’re using fresh chicken thighs, that’s no problem also.
    5. Pour your BBQ sauce over the chicken so that each piece is coated on top.
    6. After you turn the slow cooker on, measure out 1/3 cup butter (that’s 5.33 tablespoons). Let it sit and get to room temperature as the chicken cooks.
    7. After 2 hours, you should have a lot of juice from the chicken. Submerge your chicken underneath all of the juice.
    8. Add your butter and spread it out a little bit over the chicken. Turn your slow cooker to high and allow to cook for an additional 3-4 hours.
    9. After 3-4 hours, your chicken should be fully cooked. Get 2 forks and shred the chicken until no large pieces remain. Keep the slow cooker on high and remove the lid, cooking for 45 minutes additional time.
    10. After 45 minutes, your sauce should have reduced about 1 inch. Mix the chicken into the sauce and serve!
    11. Optional: Sprinkle coarse sea salt over the chicken when it goes onto the plate. This adds a slight texture difference if eaten within 10 minutes, but also adds the much needed saltiness. Additionally, you can add a few drops of chili paste and a small sprinkle of curry powder for color.

    Per serving (it makes 4 total servings), you are looking at: 510 Calories, 30g Fats, 2.3g Net Carbs, and 51.5g Protein.

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