Carolina BBQ Pulled Chicken

(Keto, Paleo, Whole30, Gluten Free)

Prep Time: 10 minutes

Cook Time: 2 hours

Yield: 8 servings

Ingredients:

2 pounds Chicken breast

12 oz Noble Made Mustard BBQ Sauce

1 cup Chicken Broth

1/2 tsp Salt

1/4 tsp Black Pepper

INSTRUCTIONS

Slow Cooker Instructions

1. Add Chicken Stock or Water: Add 1 cup of chicken stock or water to the bottom of your slow cooker. While water is fine to use, stock or bone broth will add additional flavor and nutrients to the chicken. 
2. Prep Your Chicken: Add 2 pounds of chicken breast to your crockpot or slow cooker.
3. Add Seasonings: Sprinkle salt and pepper on top of the chicken.
4. Cook The Chicken: Cook on HIGH for 2-3 hours or LOW for 4-6 hours. Chicken should have an internal temperature of 165F to be safe to consume.
5. Shred Chicken: Remove from slow cooker and shred. Discard the cooking liquid and add the chicken back to the slow cooker along with the Noble Made Mustard BBQ Sauce and stir to mix. Cook on low for 30 minutes allowing the flavor to absorb and serve while hot.

Instant Pot Instructions

1. Add Chicken Stock or Water: Add 1 cup of chicken stock or water to the bottom of the instant pot. While water is fine to use, stock or bone broth will add additional flavor and nutrients to the chicken. 
2. Prep Your Chicken: Add 2 pounds of chicken breast to your instant pot. Your chicken does not need to be on top of a trivet and can cook right in the liquid.
3. Add Seasonings: Sprinkle salt and pepper on top of the chicken. 
4. Pressure Cook The Chicken: Set the valve to SEALING and cook the chicken on manual HIGH pressure for 12 minutes. A quick or natural release is ok. Chicken should have an internal temperature of 165F to be safe to consume.
5. Shred Chicken: Remove from pressure cooker and shred. Discard the cooking liquid, then add the shredded chicken back into the instant pot. Press the WARM button and pour the Noble Made Mustard BBQ Sauce on top. Toss to coat and stir for 15 minutes or until all the flavors are absorbed.

This recipe was created by Valerie Skinner of Thyme and JOY.