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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.

Shredded BBQ chicken bowls.

If you love BBQ chicken but are looking for a lower carb and grain-free way to enjoy it as opposed to a sandwich or with a starchy side, these bowls are for you! All you need is a few simple ingredients for the slow cooker to do the heavy lifting and serve with simple sides!

The Ingredients for the BBQ Chicken Bowls

  • 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

  • Add the chicken breast, BBQ sauce, and ghee to the slow cooker.
  • 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.

Shredded BBQ chicken in a slow cooker.

 

How to make this recipe a freezer meal

  • Add the chicken to a freezer bag and top with BBQ sauce.
  • Freeze flat for 2-3 months and allow to fully defrost before adding to the slow cooker. Cook and serve with fresh sides.

Shredded BBQ Chicken as a freezer meal.

Can you use this chicken for other recipes?

For sure! If bowls aren’t your thing can also make…

  • BBQ chicken sandwiches
  • BBQ chicken stuffed sweet potatoes
  • BBQ chicken tacos
  • etc!


A shredded BBQ chicken bowl.

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Slow Cooker Shredded BBQ Chicken Bowls

  • Author: Michelle
  • Yield: 4 servings 1x
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Ingredients

Units Scale

For the chicken

  • 1 lb chicken breast
  • salt and pepper to taste (omit pepper for AIP)
  • 1 1/2 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 1/2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • salt and pepper to taste (omit pepper for AIP)
  • 1 avocado, sliced
  • Green onion

Instructions

  1. 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.
  2. 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.
  3. Make the coleslaw by tossing the mix with olive oil, apple cider vinegar, maple syrup, and salt and pepper.
  4. 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.

Nutrition

  • Serving Size: 1
  • Calories: 480
  • Fat: 16.8g
  • Carbohydrates: 55g
  • Fiber: 6g
  • Protein: 28.1g