Crock Pot Sugar Free BBQ Pulled Chicken is the best way to feed a crowd or enjoy an easy low carb weeknight meal!
I love nothing more than to make a crock pot recipe in the morning and come home to smell a fantastic dinner waiting for us. Little effort equals big reward. Those are my kind of meals!
These chicken thighs can be served one of two ways. Enjoy as is coming right of the crock pot full of all this amazing barbecue flavor. Add a simple side and dinner is done.
Or shred the chicken thighs as you would for a pulled pork recipe and some Italian style coleslaw you’ve got a delicious low carb meal the whole family will love. You might also enjoy adding some Keto Fathead Rolls to this meal.
I did just that when I made this for my family. My recipe for the sugar free BBQ came from my Crock Pot BBQ Baby Back Rib recipe. I knew it would be fantastic on chicken thighs so ahead I went with the idea.
Did the kids love it? Absolutely! Did the picky hubby who doesn’t love sugar free much love it? Oh yes he did!
I made mine over a bowl of Italian Style coleslaw and I made if for the kids in a little low carb tortilla wrap as a burrito. My oldest the picky teen let me put some coleslaw in the burrito because I told him how incredible the crunchy slaw with the tender chicken would be. He ate it like that but wasn’t a fan of the slaw.
Kids right? They will love different foods as they age I guess, just as I did. I didn’t care much, more slaw for me and the hubby!
So tasty and no guilt, all low carb and sugar-free!
The low carb wraps I found at Trader Joe’s but they were not gluten free, they were whole wheat which was fine for my kids but not for me.
Serving it in a bowl like this above worked well for me and I’d eat it like that all day long. 🙂
This recipe was originally posted in April of 2015 and decided to bring it out of the archives for this summer with a brand new video to showcase this awesome recipe!
Crock Pot Sugar Free BBQ Pulled Chicken
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 cup sugar free ketchup use my recipe from cookbook if you have it
- 1 teaspoon maple extract
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1 tablespoon cocoa powder unsweetened
- 1/2 teaspoon clear liquid stevia
Place the chicken on a baking sheet.
Whisk the paprika, onion powder, cumin, salt and pepper together.
Rub the dry seasonings onto the chicken on both sides. Set aside.
Pour the water, apple cider vinegar, and ketchup into the bottom of the crock pot.
Stir until combined then add the remaining ingredients to the crock pot.
Stir well then add the chicken thighs to the crock pot.
Cover and cook on high 4 hours or low 8 hours.
Uncover when finished cooking and shred thighs with 2 forks.
Enjoy over coleslaw or in a low carb tortilla as a burrito.