BBQ Pulled Chicken
Ingredients
The chicken and onions
-
2
lbs
chicken thighs
-
1
onion, diced
The BBQ sauce
-
1
cup
coconut aminos
-
½
cup
tomato paste
-
¼
cup
balsamic vinegar
-
2
tbsp
mustard
-
1
tbsp
garlic powder
-
1
tbsp
onion powder
-
1
tbsp
chili powder
-
1
tbsp
smoked paprika
Instructions
- Chop the onion.
- Mix all BBQ sauce ingredients in a bowl and whisk to combine. Set aside half of the sauce in the fridge for later.
- Pour the remaining sauce into the Instant Pot, add chicken thighs on top, and then add the onions.
- Set the Instant Pot to cook for 25 minutes at high pressure, then let the pressure release naturally for 15 minutes.
- Shred the chicken in the Instant Pot and mix with the juices.
- Serve with additional BBQ sauce as desired.
- For the slow cooker, follow the first two steps, then place chicken and onions in the slow cooker, pour half the sauce over, and cook on high for 4 hours or low for 8 hours.
- Shred the chicken in the slow cooker and serve with additional BBQ sauce.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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