Keto Chipotle Chicken w/ Bleu Cheese Coleslaw

🧂 Ingredients

• 4 lbs Chicken Breast
• 6 oz chipotle peppers
• 2 Chicken Boullion
• 2 tbsp Carribeque AP Spice Rub
• ⅓ Cup Alternasweets Low Carb BBQ Sauce
• Bleu Cheese Cole Slaw
• 16 oz Shredded Cole Slaw Mix
• ½ cup Mayonaisse
• 6 oz Crumbled Bleu cheese
• 2 tbsp Green Onions

  Thinly Sliced
• 1 tbsp Apple Cider Vinegar
• 1 tbsp Carribeque AP Spice Rub

Instructions

• 1 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.
• 2 Once the timer has gone off let the chicken slow release for one hour before
  transferring chicken to a mixing bowl
• 3 Add about 1 cup of the chipotle broth leftover in the instant pot, then begin
  shredding the chicken. 
• 4 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.
• 5 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.

Nutrition Info