Print

BBQ Pulled Chicken - Slow Cooker or Instant Pot (Paleo + Whole30)

This Paleo + Whole30 BBQ pulled chicken is a versatile meal prep recipe, and we give you Slow Cooker + Instant Pot instructions! It's a family favorite and an easy, healthy recipe with no added sugar! 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Author Justin + Erica Winn | Real Simple Good

Ingredients

  • 4 lbs chicken thighs
  • 1 onion, diced

For the BBQ sauce:

  • 1 cup coconut aminos
  • 1/2 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 2 tbsp mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp smoked paprika

Instructions

  1. Chop onion as noted.

  2. To make the BBQ sauce, pace all of the sauce ingredients in a mixing bowl and whisk well to incorporate. Place 1/2 of the sauce in a container and refrigerate, you’ll it use after the chicken is cooked.
  3. Pour the other half of the sauce into the instant pot. Add the chicken thighs in on top of the sauce and the onions on top of the thighs.

  4. Press the “manual” button (or “pressure cook” button) and set the time to cook for 25 minutes at high pressure. Once the time is up, let the pressure naturally release for 15 minutes and then release any remaining pressure.  Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.
  5. Serve topped with additional BBQ sauce as desired.

For the slow cooker:

  1. Follow steps 1 & 2 above.
  2. Place the chicken and onions in the slow cooker. Pour 1/2 of the sauce over the chicken.
  3. Cook on high for 4 hours or on low for 8 hours.
  4. Shred the chicken in the slow cooker with two forks, mixing it with the juices.
  5. Serve topped with additional BBQ sauce as desired.