Low Sodium Keto Crock Pot BBQ Chicken

Don’t have time to cook in the kitchen? No worries, you can make the ultimate Keto bbq chicken in a crock pot. Just take a few minutes to prepare a homemade Keto barbecue sauce first. The sauce is sugar-free and almost entirely sodium-free, but it tastes great. Brown the chicken, then combine the protein and sauce in your crock pot. Let the slow cooker do the rest of the work! You can shred this BBQ chicken and serve it in a variety of ways. That’s what makes this the ultimate recipe.

Serving suggestions

Please note that each serving of BBQ chicken is approximately 3 ounces. This is the perfect amount for adding to pulled chicken sandwiches, enchiladas, or tacos. If you’re really trying to cut out carbs, skip the bread or tortillas and eat the shredded chicken as is. Then, you can pair it with healthy Keto side dishes. Opt for sauteed vegetables with olive oil, salad with a high-fat dressing, or one of Carb Managers Keto side dish recipes.

Meal prep storage and tips

If you’ve made all this crock pot BBQ chicken for meal prepping, arrange the 3-ounce portions into meal prep containers. If you’re making a sandwich or wrap, leave the carbohydrates to the side so they don’t lose integrity from the barbecue sauce. Otherwise, the shredded chicken can share container space with any vegetables or other sides.

This is a low sodium crock pot Keto recipe

Please note this recipe is a low sodium Keto recipe. Instead of salt being included in the ingredients list, you will be directed in the recipe steps on when to add salt. However, adding any salt at all is entirely optional. Depending on your dietary needs, you have the option to salt this dish to your preference.

Net Carbs

1 g
Fiber

0.5 g
Total Carbs

2.5 g
Protein

15.7 g
Fats

4.2 g

105 cals

Quantity

Serving Size

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Tomato sauce

8 oz
Dijon mustard

1.5 tbsp
Apple cider vinegar

0.13 cup
Water

0.5 cup
Brown Sugar Replacement

1 tbsp
Paprika

0.5 tsp
Cinnamon

0.25 tsp
Cloves, ground

0.13 tsp
Cayenne

0.25 tsp
Onion powder

0.5 tsp
Garlic powder

0.25 tsp
Black pepper

0.5 tsp
Chicken Breast Boneless Skinless Raw

2 lb
Olive Oil

1.5 tbsp

Step 1

Start by combining tomato sauce, dijon mustard, apple cider vinegar, water, brown sugar erythritol, paprika, cinnamon, ground clove, cayenne, onion powder, garlic powder, and pepper in a pot on the stove. Whisk the ingredients together and begin heating them to a simmer. You’ll simmer the sauce until it heats through and thickens slightly - just about 5 minutes.
Step 2

Set the barbecue sauce aside for now. Prepare chicken breasts by patting them dry with paper towels, then begin heating the olive oil in a large pan on high heat. Once the oil is hot, place the chicken in and brown them on both sides.
Step 3

Add the browned chicken to the base of a crock pot or slow cooker. Pour the barbecue sauce over the chicken in the crock pot. Cook the chicken on high heat for 4 hours or low heat for 8 hours. Once the chicken is done cooking, shred the chicken apart with a pair of forks in the crock pot.
Step 4

Stir the chicken and barbecue sauce together. It is optional to cook the chicken for an additional hour after shredding it in the sauce. However, this extra time is not included in the recipe. Serve the chicken as you would prefer. If you’d like to add salt, taste your chicken and salt to taste before serving.