Go Back
+ servings
Print Recipe
5 from 5 votes

Instant Pot BBQ Chicken [Crock Pot Option]

This Instant Pot BBQ Chicken is juicy, tender, and oh so saucy thanks to my Pot-in-Pot cooking hack!  No need to water down the sauce, this BBQ Chicken comes out perfectly pulled and full of yummy BBQ flavor without the dreaded burn message. No instant pot?  I have slow cooker directions for you, too!  Serve with my yummy cilantro lime slaw!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 265kcal
Author: Nancylynn

Ingredients

For the Homemade BBQ Sauce:

  • 1/2 cup tomato paste
  • 1/4 cup coconut aminos can sub low sodium soy sauce if not gluten-free
  • 3 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ½ tablespoon yellow mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Sprinkle sea or Himalayan salt and black pepper

For the Chicken: 

  • 1/4 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • Sprinkle pepper
  • 1 -2 pounds boneless skinless chicken tenderloins or chicken breasts cut into smaller strips or chunks

For the Slaw: 

  • 3 tablespoons cilantro
  • 4 cups coleslaw mix or chop your own cabbage
  • 1/4 red onion cut into skinny strips
  • ½-1 jalapeno diced and seeds removed
  • 4 teaspoons maple syrup or honey
  • Juice from 2 limes
  • 1 teaspoon olive oil
  • Sprinkle of salt

Instructions

Instant Pot:

  • Mix ingredients for Homemade BBQ Sauce.  Set aside.
  • Spray or brush chicken with olive oil spray and season with garlic powder, salt, paprika and pepper. Place chicken in an Instant Pot safe bowl.  Pour BBQ sauce over chicken and cover with foil.  
  • Put ½ cup of water at the bottom of the instant pot and use a sling to lower the chicken inside the pot.  
  • Set to manual/pressure cook for 15 minutes. After cook time, do a full natural release (about 10 minutes). 
  • Shred chicken in the sauce. 

Slow Cooker:

  • Mix ingredients for Homemade BBQ Sauce.  Set aside.
  • Spray or brush chicken with olive oil spray and season with garlic powder, salt, smoked paprika and pepper.  Place Chicken in Crock Pot. 
  • Cover with sauce.
  • Cook for 6-8 hours on low.
  • Shred chicken in the sauce.

For the slaw:

  • While meat is cooking, mix together lime, maple syrup/honey, and olive oil,  Toss with coleslaw mix, cilantro, red onion, and jalapeno.  Season with salt to taste.

Notes

21 Day Fix: 3/4 cup of chicken, 1 cup of slaw - 1 RED, 1 GREEN, 2 sweetener teaspoons (per serving)
WW: Chicken - 5 points (per serving); Cilantro Lime Slaw - 2 points (per serving) [Calculated using maple syrup]

Nutrition

Calories: 265kcal | Carbohydrates: 29g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 911mg | Potassium: 949mg | Fiber: 3g | Sugar: 20g | Vitamin A: 686IU | Vitamin C: 35mg | Calcium: 74mg | Iron: 2mg