Simple Keto BBQ Pulled Chicken
Calories 780kcal
Ingredients
- 6 boneless skinless chicken thighs
- 1/3 cup salted butter
- 1/4 cup erythritol
- 1/4 cup red wine vinegar
- 1/4 cup chicken stock
- 1/4 cup tomato paste (Organic)
- 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 fish sauce (Organic)
Instructions
- Add 1/3 Cup Salted Butter, 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.
- Add 1/4 Cup Erythritol to this.
- 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.
- Add your frozen chicken thighs to your slow cooker.
- If you're using fresh chicken thighs, that's no problem also.
- Pour your BBQ sauce over the chicken so that each piece is coated on top.
- Will You Be at Home? Put the lid on the slow cooker and let it cook for 2 hours.
- Are You Going Out? Add 1/3 Cup Butter, turn to low and let cook for 7-10 hours.
- 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.
- After 2 hours, you should have a lot of juice from the chicken.
- Submerge your chicken underneath all of the juice.
- 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.
- 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.
- After 45 minutes, your sauce should have reduced about 1 inch.
- Mix the chicken into the sauce and serve! 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.
Originally posted 2019-02-20 17:59:50.
