Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
- 4 lbs Chicken Breast
- 6 oz chipotle peppers
- 2 Chicken Boullion
- 2 tbsp Carribeque AP Spice Rub
- 1/3 Cup Alternasweets Low Carb BBQ Sauce
- Bleu Cheese Cole Slaw
- 16 oz Shredded Cole Slaw Mix
- 1/2 cup Mayonaisse
- 6 oz Crumbled Bleu cheese
- 2 tbsp Green Onions Thinly Sliced
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Carribeque AP Spice Rub
Add all ingredients except for the bbq sauce to your instant pot and use the preset poultry setting (15 minutes) make sure the vent is closed.
Once the timer has gone off let the chicken slow release for one hour before transferring chicken to a mixing bowl
Add about 1 cup of the chipotle broth leftover in the instant pot, then begin shredding the chicken.
Once the chicken is shredded into larger chunks add your Alternasweets Bbq sauce and continue shredding until you’ve reached your desired consistency. You may need to add additional broth or bbq sauce if chicken seems dry. If you’re unhappy with the seasoning you can also add additional rib spice.
While the Chipotle Chicken is cooking you can prepare the bleu cheese slaw by adding all ingredients to mixing bowl and gently fold everything together using tongs or spatula. Set aside to refrigerate for at least 30 minutes before serving.
Calories: 343kcal | Carbohydrates: 10g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 111mg | Sodium: 479mg | Potassium: 659mg | Fiber: 5g | Sugar: 7g | Vitamin A: 205IU | Vitamin C: 15.8mg | Calcium: 98mg | Iron: 0.8mg