Ingredients
1.5 lbs boneless chicken thighs
1/4 cup sugar-free BBQ sauce
1 tbsp butter, softened
1 small onion, sliced
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper
6 large romaine lettuce leaves
2 green onions, sliced (for garnish)
2 jalapeños, sliced (optional, for heat)
1 avocado, diced (optional, for serving)
Instructions
Combine chicken thighs, BBQ sauce, butter, onion, garlic, smoked paprika, garlic powder, salt, and pepper in a slow cooker
Close and cook on low for 8 hours or high for 4-5 hours
Shred chicken with two forks until tender
Serve in lettuce cups, top with green onions, jalapeños, and avocado (if using)
Notes
Use skin-on chicken thighs for extra moisture
For richer flavor, add 1 tbsp apple cider vinegar to the sauce
Store leftovers in an airtight container in the fridge for up to 3 days
Dairy-free: Substitute butter with olive oil
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 340
- Sugar: 0g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 112mg