Crockpot BBQ Shredded Chicken

Crockpot BBQ Shredded Chicken

 

Every time I share pictures or videos of my shredded chicken on Instagram I get flooded with recipe requests.  So I FINALLY got around to writing it 🙂 lol This is a great recipe for bulk protein with minimal effort.  HERE YOU GO!  Make sure to hit the DOWNLOAD MEDIA button to save the recipe.  As always, tag me on Instagram @teddygrams84 and show me how your chicken came out.  Hope you guys dig it.

 

Ingredients:

 

• 1 medium red onion
• 2 tbsp minced garlic
• 2 tbsp extra virgin olive oil
• 2 tbsp diced chipotle peppers
• 1 cup G Hughes Sugar Free BBQ Sauce
• 3lbs chicken breast (organic if you can)
• Dry seasoning of choice (I use calorie free)
• Sea Salt

 

Directions:

 

Step 1 – wash your chicken breast, dry, and coat with 2 tbsp extra virgin olive oil.

Step 2 – coat your chicken with sea salt and your dry seasonings.  Place all your chicken in a bowl or tray, cover it with aluminon foil and let it marinate in the fridge overnight.

Step 3 – coat your slow cooker with nonstick spray or use a slow cooker bag for easy cleanup.  Dice up your onion and layer the bottom of your slow cooker.

Step 4 – add in your chicken breast on top of the onions.

Step 5 – add in the minced garlic, chipotle peppers, and the BBQ sauce.   Try and coat / cover the all the chicken.

Step 6 – close the lid on your slow cooker and set it to 5-6 hours on High or 7-8 hours on low.

Step 7 – with 1.5 hours left remove the chicken from the slow cooker (do not turn it off).  Now take 2 forks and shred all the chicken.  Place the chicken back into the slow cooker to soak up all the flavor for the remaining hour and a half.

 

This yields 10 (ten) 5.0 oz servings of shredded chicken

 

Total Macros:                  290g P 42g C 66g F

Macros Per Serving:     29g P 4.2g C 6.6g F per 5oz chicken

Note* Feel free to adjust the serving sizes of ingredients to meet your macronutrient needs!