Dinner

Slow Cooker Shredded BBQ Chicken Bowls Recipe

Bylina moretti October 19, 2025October 19, 2025

Introduction

Slow Cooker Shredded BBQ Chicken Bowls are a delicious and easy meal perfect for busy days. Tender chicken cooked low and slow in tangy BBQ sauce pairs wonderfully with fresh, tangy coleslaw and creamy avocado for a satisfying bowl.

A white bowl with three main layers arranged side by side: on the right, a pile of reddish-brown shredded meat with visible green onion slices on top; in the middle, a mix of shredded white cabbage with thin purple cabbage and orange carrot strips giving a crunchy texture; on the left, three smooth, bright green avocado slices neatly fanned out. The bowl sits on a white marbled surface with a blurred background showing another bowl filled with more shredded meat. A few small green onion pieces are scattered on the surface around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast
Salt and pepper to taste (omit pepper for AIP)
1 ½ cup BBQ sauce (choose according to dietary preference: paleo or AIP)
2 tsp ghee (substitute avocado oil for AIP)
2 cups coleslaw mix
2 tsp olive oil
1 ½ tbsp apple cider vinegar
1 tbsp maple syrup
Salt and pepper to taste for coleslaw (omit pepper for AIP)
1 avocado, sliced
Green onion for garnish

Instructions

Step 1: Place the chicken breast in the bottom of the slow cooker and season with salt and pepper. Pour the BBQ sauce over the chicken and add the ghee, ensuring the chicken is fully coated.
Step 2: Cover the slow cooker and cook on low for 7-8 hours or high for 5-6 hours until the chicken reaches an internal temperature of 165°F and is easy to shred.
Step 3: Remove the chicken from the slow cooker and shred it using two forks. Set aside.
Step 4: In a bowl, toss the coleslaw mix with olive oil, apple cider vinegar, maple syrup, and salt and pepper to taste.
Step 5: Assemble your bowls by layering shredded BBQ chicken, coleslaw, sliced avocado, and garnish with chopped green onion.

Tips & Variations

For a spicier kick, add a dash of smoked paprika or chili powder to the BBQ sauce before cooking.
Substitute shredded cabbage and carrots for the coleslaw mix if you prefer a homemade option.
Use avocado oil instead of ghee to make the dish compliant with the Autoimmune Protocol (AIP).
Serve over cauliflower rice or quinoa for extra texture and nutrients.

Storage

Store leftover shredded chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stovetop until warmed through. Add fresh avocado and green onion when serving for best texture.

How to Serve

A white bowl sits on a white marbled surface, filled with three main layers of food. On the left side, there is a neat stack of bright green avocado slices with smooth texture. To the right of the avocado, there is a colorful layer of salad made of shredded white cabbage, purple cabbage pieces, thin orange carrot sticks, and small green slices of spring onion, giving a fresh and crunchy look. The largest section of the bowl, on the right side, contains shredded chicken with a reddish-brown sauce, topped with small green onion slices, showing a moist and tender texture. The dish is brightly lit, highlighting the fresh and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about 1-2 hours on low to ensure the chicken is fully cooked and tender.

What kind of BBQ sauce is best for this dish?

Choose a BBQ sauce that fits your dietary needs and flavor preferences. For paleo or AIP versions, use sauces made without added sugars or nightshade spices. Homemade or store-bought options labeled paleo or AIP-friendly work well.