What is an easy way to shred chicken?

You can use a few different tools to shred chicken – it’s easy to do. Either shred the chicken by hand once it’s cooled enough to handle, use an electric hand mixer, or simply use two forks to pull the chicken apart. The chicken will shred easily using a mixer.

Can I use pork or beef?

Of course! This recipe works really well using pork or beef. Mix it up and have fun! I love to make the big batch and store it in the freezer. You may need to adjust the cooking time

How do I make large quantities of shredded chicken?

For a general rule, 2 chicken breasts is enough for about 2-4 people depending on appetite and what the chicken is used for. For every added chicken breast or thigh, add approximately 1/2 cup of liquid.

What does the P:E ratio mean?

The P:E ratio is a simple way to see how much energy your food provides relative to protein. A food or meal’s P:E ratio is calculated by dividing its protein (in grams) by the total energy from fat and non-fiber carbs (in grams). The higher the P:E ratio, the more PSMF-friendly the recipe.

What is the P:E ratio of this recipe is using the PSMF version?

If you use PSMF mayo, this recipe clocks in at a ratio of 5.8.

Keto Pulled Alabama Chicken - Pressure cooker or Slow Cooker

Ingredients

Units Scale

For the Shredded Chicken

2-3 lbs boneless skinless chicken, thigh or breast meat or combination
1 cup banana pepper juice or 1 cup chicken broth (or a combination of both)

For the Alabama Sauce:

1 cup mayonnaise (or PSMF mayo)
1/4 cup apple cider vinegar
1 tbsp mustard
1 tbsp allulose (or sweetener or choice)
2 tsp prepared horseradish
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper or hot sauce to taste

Optional

1 cup sliced jarred Banana peppers

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Instructions

Prepare the Keto Alabama Sauce:

Mix all the sauce ingredients in a blender (you can use a stick blender as well), until smooth, about 1 minute. Refrigerate the sauce in an airtight container for at least 1 hour or up to 2 days.

Prepare the chicken:

Place the chicken breasts in the bottom of your pressure cooker. Pour the banana pepper juice or chicken broth over the chicken.
Seal the pressure cooker and cook on high for 14 minutes or if chicken is frozen, 18 minutes.
Prepare the Alabama sauce by
Turn the knob to "vent" and manually release the pressure (I always put a dish drying towel over the vent to absorb some of the steam) until the the pressure has all been released and you are free to open the pressure cooker lid.
Remove the chicken and place it in a large bowl. Shred the chicken either using two forks or a hand mixer until fully shredded.
Add as much of the sauce to the bowl with the shredded chicken as you wish. If your sauce is cold, you can always remove the liquid from the pot and add the chicken and sauce to the pot since the post will still be hot from pressure cooking the chicken.
Stir and add some banana peppers rings, if desired. Enjoy!

Notes

See post for preparing shredded chicken in a slow cooker.
Nutritional information is for the keto chicken recipe listed above.
For PSMF recipe using PSMF Mayo, the nutritional information is as follows: 253 calories, 6.1 grams of fat, 2 grams of carbs, 50 grams of protein

Author: Cat
Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Main Meals
Method: Instant Pot, Pressure Cooker
Cuisine: PSMF, High Protein, Low Carb, Carnivore, Keto
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 515
Sugar: 1
Fat: 32
Carbohydrates: 2
Fiber: 1
Protein: 52