Shredded BBQ Chicken Slow Roasted Bowls

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SHREDDED BBQ CHICKEN BOWLS

SLOW COOKER

These shredded BBQ chicken bowls let the slow cooker do the heavy lifting and are made with easy no-cook sides!

If you love BBQ chicken but are looking for a lower carb and grain-free way to enjoy it as opposed to a sandwich or with a starchy side, these bowls are for you! All you need is a few simple ingredients for the slow cooker to do the heavy lifting and serve with simple sides!

shredded bbq chicken

INGREDIENTS:

  • Chicken Breast.
  • Salt and Pepper. 
  • BBQ Sauce. 
  • Ghee. You can use avocado oil.
  • Coleslaw Mix, Olive Oil, Apple Cider Vinegar, and Maple Syrup. These ingredients make the coleslaw.
  • Avocado. Add avocado to the bowl!
  • Green Onion. For topping!

HOW TO MAKE:

  • Add the chicken breast, BBQ sauce, and ghee to the slow cooker.
  • Cook on low for 7-8 hours or high for 5-6 hours. The chicken should be cooked through to 165 F and easy to shred. Shred the chicken and set aside.
  • Make the coleslaw by tossing the mix with olive oil, apple cider vinegar, maple syrup, and salt and pepper.
  • Assemble the bowls by adding shredded chicken, coleslaw, avocado, and top it off with green onion.
Slow Cooker BBQ Chicken Bowl
Slow Cooker BBQ Chicken Bowl

Shredded Chicken Slow Cooker BBQ Bowls

These shredded BBQ chicken bowls let the slow cooker do the heavy lifting and are made with easy no-cook sides!
5 from 1 vote
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Course Dinner, Lunch, main, Main Course
Servings 4
Calories 428 kcal

Equipment

  • Slow Cooker

Ingredients
  

For The Chicken

  • 1 lb Chicken Breast
  • Salt & Pepper to taste
  • 1 1/2 cup BBQ Sauce buy Paleo version
  • 2 tsp Ghee

For The Coleslaw & Bowls

  • 2 cups Coleslaw Mix
  • 2 tsp Olive Oil
  • 1 1/2 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • Salt & pepper to taste
  • 1 Avocado sliced
  • Green Onions topping

Instructions
 

  • Add the chicken breast to the base of the slow cooker and season with salt and pepper. Top with BBQ sauce and ghee until fully coated.
  • Place the lid on the slow cooker and cook on low for 7-8 hours or high for 5-6 hours. The chicken should be cooked through to 165 F and easy to shred. Shred the chicken and set aside.
  • Make the coleslaw by tossing the mix with olive oil, apple cider vinegar, maple syrup, and salt and pepper.
  • Assemble the bowls by adding shredded chicken, coleslaw, avocado, and top it off with green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

Calories: 428kcalCarbohydrates: 40gProtein: 32gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 79mgSodium: 1827mgPotassium: 912mgFiber: 3gSugar: 28gVitamin A: 333IUVitamin C: 59mgCalcium: 45mgIron: 1mg
Keyword Gluten Free, Low-Carb, Paleo
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