Keto Sweet & Smoky Pulled Chicken

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