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Slow Cooker Shredded BBQ Chicken Bowls

  • Author: Michelle
  • Yield: 4 servings 1x


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


  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.


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


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