Sweet & Smoky Shredded Chicken with Pickled Onions
7-8
5 minutes
4-6 hours
American
Main Dish
Oh my! This recipe is so ridiculously delicious you will NOT believe it's on program! Succulent, tangy and juicy shredded chicken melts in your mouth with the sweetness of everything BBQ and the tang of lightly pickled onions.
It's a low carb, Optavia Lean and Green recipe (and 5 and 1 recipe) that you'll make again... and again... and again! Serve straight up, piled on a salad or make a great slider bun out of an Optavia Herbed Cheddar biscuit fueling and enjoy!
Happy Cooking~
Stacey
Ingredients
3 pounds chicken thighs, all visible fat removed
1/2 C water
6 T apple cider vinegar (divided)
1 small red onion, sliced thin
1/2 packet stevia powder
Sugar-free BBQ sauce
1 Optavia Cheddar-Herb Biscuit Fueling
Small slider buns if transitioned or for guests if desired
3 ounces shredded cabbage, fresh cilantro if desired
Directions
Add chicken to a slow cooker.
Pour the water over the chicken.
Sprinkle the Cinnamon Chipotle seasonings over the chicken.
Cover the slow cooker with the lid and cook on low for 4-6 hours until fork tender.
While chicken is cooking, slice the onion.
Pour 4 T apple cider vinegar into a zipper bag big enough to hold the onions snugly. Add the Dash of Desperation and stevia and "swoosh" together in the bag.
Add the onions to the bag, squeeze out the air and put the bag into the fridge while the chicken is cooking.
When the chicken is finished, using 2 forks, pull it apart into shreds. Add the remaining 2 T of apple cider vinegar. Combine.
If using a biscuit as a slider bun, prepare it according to directions and cut in 1/2.
Garnish with BBQ sauce, 1 Tablespoon pickled onions and .75 ounces of cabbage and fresh cilantro if desired.
