This pulled chicken is a meal-prepper’s dream – it’s easy, hands-off, and can scale up to make as many servings as you want! While this is a super simple recipe, you don’t have to stop at the salsa. You can spice it up with some chili powder, cayenne, garlic, and/or oregano. Depending on your macros, you can dress it up with extra sour cream, avocado slices, or shredded cheese.
If you’d prefer to cook this in the Instant Pot, you can! Simply add the chicken and salsa to the Instant Pot, and set to cook on high pressure for 10 minutes. Allow it to naturally release, then shred the chicken in the juice and rest for 5-10 additional minutes. If you’re not a fan of cauliflower rice, you can serve it up taco-style on low-carb tortillas or lettuce leaves (with all of the accompaniments mentioned above).
Yields 3 servings of Easy Keto Pulled Mexican Chicken
The Preparation
Pulled Chicken:
- 24 ounces boneless, skinless chicken thighs
- 12 ounces salsa
- salt and pepper, to taste
Cauliflower Rice:
- 300 grams cauliflower rice
- 3 tablespoons olive oil
- salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
The Execution
1. Gather and prep all of your ingredients.
2. Add the chicken thighs to a slow cooker and season with salt and pepper.
3. Add the salsa on top of the chicken, then mix together. Cook on low for 3-4 hours.
4. Remove the chicken thighs from the slow cooker and shred the meat using 2 forks.
5. Return the shredded chicken to the slow cooker and cook on low for an additional 10 minutes.
6. Add cauliflower rice and olive oil to a pan over medium-high heat. Season with garlic powder, cumin, and salt and pepper to taste. Cook for 7-8 minutes, stirring frequently, until cauliflower rice is your preferred texture.
7. Serve pulled chicken over the cauliflower rice. Garnish with chopped cilantro if desired. Enjoy!
This makes a total of 3 servings of Easy Keto Pulled Mexican Chicken. Each serving comes out to be 509 calories, 34.1g fats, 7.3g net carbs, and 40.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 24 ounce boneless, skinless chicken thighs | 973 | 60.8 | 0 | 0 | 0 | 115.4 |
| 12 ounce salsa | 112 | 0 | 22.7 | 11.2 | 11.5 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 300 gram cauliflower rice | 75 | 0.9 | 15 | 6 | 9 | 5.7 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| 1/2 teaspoon cumin | 4 | 0.2 | 0.5 | 0.1 | 0.4 | 0.2 |
| Totals | 1527 | 102.4 | 39.3 | 17.5 | 21.8 | 121.5 |
| Per Serving (/3) | 509 | 34.1 | 13.1 | 5.8 | 7.3 | 40.5 |
Easy Keto Pulled Mexican Chicken
Equipment
- 1 Slow Cooker or Instant Pot
Ingredients
Pulled Chicken:
- 24 ounce boneless, skinless chicken thighs
- 12 ounce salsa
- salt and pepper to taste
Cauliflower Rice:
- 300 gram cauliflower rice
- 3 tablespoon olive oil
- salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon cumin
Instructions
- Gather and prep all of your ingredients.
- Add the chicken thighs to a slow cooker and season with salt and pepper.
- Add the salsa on top of the chicken, then mix together. Cook on low for 3-4 hours.
- Remove the chicken thighs from the slow cooker and shred the meat using 2 forks.
- Return the shredded chicken to the slow cooker and cook on low for an additional 10 minutes.
- Add cauliflower rice and olive oil to a pan over medium-high heat. Season with garlic powder, cumin, and salt and pepper to taste. Cook for 7-8 minutes, stirring frequently, until cauliflower rice is your preferred texture.
- Serve pulled chicken over the cauliflower rice. Garnish with chopped cilantro if desired. Enjoy!
