Keto-Friendly Crockpot BBQ Pulled Chicken

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 8

Ingredients:

• 3 pounds boneless skinless chicken breasts
• 4 oz butter

For the Sauce:

• 6 oz tomato paste
• ⅓ cup low-carb brown sugar (Sukrin Gold, Swerve Brown, Lakanto, or Besti)
• 3 tablespoons apple cider vinegar
• 3 tablespoons red wine vinegar (or more cider vinegar)
• 2 tablespoons prepared yellow mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon liquid smoke
• ½ teaspoon celery salt
• ⅛ teaspoon ground cloves

Instructions:

1. Remove the chicken from the refrigerator 30 minutes before adding it to the crock pot.
2. Measure all of the ingredients for the sauce into a medium bowl and whisk to combine.
3. Arrange the chicken in the crock pot in a single layer. Spread the sauce ingredients over the chicken and place the lid on top.
4. Cook on high for 3-4 hours or on low for 6-8 hours, or until the internal temperature of the chicken reaches 160 degrees.
5. Remove the chicken to a rimmed baking dish to rest for 10 minutes, tented with aluminum foil. Shred the chicken with two forks and return the chicken to the crock pot with the butter. Heat until the butter melts, stir and serve.

Nutritional Information for 1 Serving (1 cup):

Calories: 321, Fat: 16g, Carbs: 5g, Fiber: 1g, Sugar: 3g, Protein: 37g