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# Keto Sweet & Smoky Pulled Chicken
- URL: https://www.courtneyspantry.com/keto-sweet-smoky-pulled-chicken/
- Published: 2026-10-22T12:30:00.000Z
- Updated: 2026-10-22T12:29:59.000Z
- Author: Courtney Skye
- Tags: Meals, Recipes

Sweet, smoky, and seriously satisfying! 🍗🔥

Some days, plain chicken just doesn’t sound exciting enough. That’s when a bold, barbecue-inspired flavor can make all the difference. This pulled chicken brings that sweet-and-smoky comfort to the table while keeping things low-carb, making it a great option to prepare ahead for easy meals during the week. 🤎

The chicken turns out tender and juicy, coated in a rich, tangy sauce with smoky paprika and just the right touch of sweetness. This low-carb pulled chicken is delicious served over cauliflower rice, tucked into crisp lettuce wraps, or paired with your favorite non-starchy vegetables.

**Servings:** 6

## Ingredients

- 1.65 lb boneless, skinless chicken breasts (750 g)
- 1⅔ cups unsweetened tomato passata (400 ml)
- ⅓ cup apple cider vinegar (100 ml)
- 3 tbsp low-carb sweetener, such as allulose, erythritol, or a suitable monk fruit blend (30 g)
- 1 tbsp molasses (20 g), optional
- 1 tsp sea salt (about 5 g)
- 1 tsp black pepper (about 2 g)
- 1 tsp garlic powder (3 g)
- ¼ tsp cayenne pepper (about 0.5 g), or to taste
- 1 tbsp smoked paprika (about 7 g)
- 3 tbsp coconut aminos (45 ml)
- ¼ cup extra-virgin olive oil (60 ml)
- Optional, for serving: 1 cup full-fat sour cream, full-fat yogurt, or crème fraîche (240 g)

## Directions

1. **Prepare the sauce:** Place the chicken breasts in the Instant Pot. In a separate bowl, whisk together the tomato passata, apple cider vinegar, low-carb sweetener, optional molasses, salt, black pepper, garlic powder, cayenne, smoked paprika, and coconut aminos.
2. **Add the sauce:** Pour the mixture over the chicken, ensuring the breasts are coated. Secure the lid and set the pressure valve according to your Instant Pot's instructions.
3. **Cook the chicken:** Pressure-cook on high for 15 minutes. Allow the pressure to release naturally if possible, following your appliance's safety instructions. Alternatively, slow-cook on low for about 6 hours, until the chicken is tender and fully cooked.
4. **Shred the chicken:** Transfer the cooked chicken to a dish and shred it using two forks.
5. **Adjust the sauce:** If the sauce seems too thin, return it to sauté mode and simmer until it thickens. If needed, whisk in about ½ tsp xanthan gum gradually to prevent lumps.
6. **Combine:** Return the shredded chicken to the sauce and mix until thoroughly coated. Drizzle in the olive oil and stir well.
7. **Serve:** Enjoy with cauliflower rice, cauliflower mash, zucchini noodles, shirataki rice, or crisp lettuce leaves. Add sour cream, full-fat yogurt, or crème fraîche if desired.

## Storage

Store in a covered, airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.

## MACROS

**Per serving (about 170 g / 6 oz):**

- **Calories:** 259 kcal
- **Fat:** 12.7 g
- **Protein:** 29.2 g
- **Total Carbs:** 5.8 g
- **Fiber:** 1.6 g
- **Net Carbs:** 4.3 g