These shredded BBQ chicken bowls let the slow cooker do the heavy lifting and are made with easy no-cook sides! They’re paleo, gluten-free, and can be made AIP.

Why You’ll Love These Slow Cooker Shredded BBQ Chicken Bowls

I love an easy weeknight chicken bowl. Especially with back to school, these bowls provide flavor, nutrients, and easy to customize! Ground chicken bowls are a staple on my website with recipes like my popular Greek Ground Chicken Bowls and Ground Chicken and Broccoli, but this Slow cooker Shredded BBQ Chicken Bowls uses chicken breast combined with a delicious slaw! Here’s why it’ll be your new favorite…

• Quick and easy! While the chicken has to cook, the hands on time for this recipe is so short!
• Flexible! This bowl is flexible to be lower carb, higher protein, or however you want it to be.

The Ingredients for the BBQ Chicken Bowls

See the recipe card below for full information on ingredients and quantities.

• Chicken Breast.
• Salt and Pepper. Omit pepper for AIP.
• BBQ Sauce. I recommend using this for paleo, this for AIP.
• Ghee. You can use avocado oil for AIP.
• Coleslaw Mix, Olive Oil, Apple Cider Vinegar, and Maple Syrup. These ingredients make the coleslaw.
• Avocado. I love to add avocado to the bowl!
• Green Onion. For topping!

How to Make Slow Cooker BBQ Chicken Bowls

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Step One. Add the chicken breast to the slow cooker and top with BBQ sauce and ghee.

Step Two. Cook on low for 7-8 hours or high for 5-6 hours. Shred the chicken and set aside.

Step Three. Make the coleslaw.

Step Four. Assemble the bowls by adding shredded chicken, coleslaw, avocado, and top it off with green onion.

Other BBQ Recipes to Try…

• Slow Cooker BBQ Pulled Pork
• Instant Pot BBQ Stuffed Sweet Potatoes
• BBQ Chicken Poppers

If you tried these Slow Cooker Shredded BBQ Chicken Bowls or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!

5 from 1 review

Slow Cooker Shredded BBQ Chicken Bowls

Yield: 4 servings

Author: Michelle

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Ingredients

 

½x1x2x

For the chicken

• ▢ 1 lb chicken breast
• ▢ salt and pepper to taste, omit pepper for AIP
• ▢ 1 ½ cup BBQ sauce, use this for paleo, this for AIP
• ▢ 2 tsp ghee, sub avocado oil for AIP

For the coleslaw and bowls

• ▢ 2 cups coleslaw mix
• ▢ 2 tsp olive oil
• ▢ 1 ½ tbsp apple cider vinegar
• ▢ 1 tbsp maple syrup
• ▢ salt and pepper to taste, omit pepper for AIP
• ▢ 1 avocado, sliced
• ▢ Green onion

Instructions

 

• Add the chicken breast to the base of the slow cooker and season with salt and pepper. Top with BBQ sauce and ghee until fully coated.
• Place the lid on the slow cooker and cook on low for 7-8 hours or high for 5-6 hours. The chicken should be cooked through to 165 F and easy to shred. Shred the chicken and set aside.
• Make the coleslaw by tossing the mix with olive oil, apple cider vinegar, maple syrup, and salt and pepper.
• Assemble the bowls by adding shredded chicken, coleslaw, avocado, and top it off with green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Serving: 1g, Calories: 480kcal, Carbohydrates: 55g, Protein: 28.1g, Fat: 16.8g, Fiber: 6g

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!