Low Sodium BBQ Pulled Chicken
Get ready to savor the bold, smoky flavors of this Low Sodium BBQ Pulled Chicken—a healthier twist on a classic comfort food! Tender, slow-cooked chicken breasts are infused with a homemade BBQ sauce made from unsalted tomato paste, apple cider vinegar, smoked paprika, and a hint of liquid smoke, all while keeping the sodium to a minimum. Sweetened naturally with honey and brown sugar, this sauce delivers a perfect balance of tangy and sweet with a gentle kick from cayenne and mustard powder. The slow cooker does all the work, making this recipe a hands-off favorite for busy weeknights or meal prep. Serve this juicy pulled chicken on whole-grain buns, in lettuce wraps, or over a bed of fresh greens for a wholesome, customizable meal. Low in sodium but bursting with flavor, it’s a heart-healthy take on a BBQ classic you’ll love!
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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
Directions
Step 1
Start by trimming any excess fat from the chicken breasts and pat them dry with a paper towel.
Step 2
In a slow cooker, layer the chicken breasts evenly.
Step 3
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.
Step 4
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.
Step 5
Pour the BBQ sauce over the chicken breasts in the slow cooker, ensuring that they are well-coated with the sauce.
Step 6
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.
Step 7
Once cooked, carefully remove the chicken from the slow cooker and place it onto a cutting board.
Step 8
Use two forks to shred the chicken into bite-sized pieces.
Step 9
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.
Step 10
Serve the pulled chicken hot on whole-grain buns, in wraps, or over salads, as desired.
Step 11
Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Facts
| Serving size | (1749.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2231.1 |
| Total Fat 49.3g | 0% |
| Saturated Fat 11.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 771.1mg | 0% |
| Sodium 1353.9mg | 0% |
| Total Carbohydrate 136.5g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 109.7g | |
| Protein 297.3g | 0% |
| Vitamin D 9.1IU | 0% |
| Calcium 289.3mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 5440.6mg | 0% |
Source of Calories