Low Sodium BBQ Pulled Chicken
Savor the smoky, tangy flavors of this Low Sodium BBQ Pulled Chicken, a healthier spin on a classic comfort food favorite. Made in a slow cooker with lean boneless, skinless chicken breasts, this recipe creates tender, juicy chicken infused with a homemade BBQ sauce that's rich in flavor but low in salt. Featuring simple, heart-healthy ingredients like unsalted tomato paste, low sodium chicken broth, smoked paprika, and a touch of liquid smoke, this dish delivers all the BBQ goodness you crave without the extra sodium. Perfect for meal prep, it’s easy to serve up on whole-grain buns, in wraps, or over crisp salads. With just 15 minutes of prep and slow-cooking magic, this low-sodium pulled chicken is a must-try for anyone seeking a healthier, flavorful meal option.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup apple cider vinegar
- 3 tablespoons honey
- 1 cup unsalted tomato paste
- 1 cup low sodium chicken broth
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon mustard powder
- 0.25 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 tablespoons brown sugar
- 1 teaspoon liquid smoke
Instructions
Start by trimming any excess fat from the chicken breasts and pat them dry with a paper towel.
In a slow cooker, layer the chicken breasts evenly.
In a medium mixing bowl, combine the apple cider vinegar, honey, unsalted tomato paste, and low sodium chicken broth. Whisk the ingredients together until smooth.
Add smoked paprika, garlic powder, onion powder, ground black pepper, mustard powder, cayenne pepper, olive oil, brown sugar, and liquid smoke to the bowl and stir well to form the BBQ sauce.
Pour the BBQ sauce over the chicken breasts in the slow cooker, ensuring that they are well-coated with the sauce.
Cover the slow cooker with its lid and set it on low heat to cook for approximately 4 hours, or until the chicken is tender and can be easily shredded with a fork.
Once cooked, carefully remove the chicken from the slow cooker and place it onto a cutting board.
Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir to coat with the sauce. Allow it to absorb flavors for an additional 15-30 minutes on the warm setting.
Serve the pulled chicken hot on whole-grain buns, in wraps, or over salads, as desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 109.7 g | ||
| Protein | 297.3 g | 595% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 5441 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
