Yield:
1 Serving
Prep Time:
30 Minutes – 48 Hours
Cook Time:
4 Hours
Category
Lunch + Dinner
ingredients
2 tablespoons lakanto golden sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons kosher salt
15 – 20 cracks of black pepper
1 teaspoon cayenne pepper
2 pounds boneless skinless breasts or tenderloins
3 medium brown onions, sliced *prepare these when you are ready to cook.
for the ranch:
¼ cup yogurt
¼ cup light mayo
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ranch seasoning
1 lime, juiced
directions
to marinate the chicken:
Step 1:
Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well.
Step 2:
Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly.
Step 3:
Refrigerate for at least 30 minutes and up to 48 hours.
I let mine refrigerate for 48 hours and it was so flavorful.
to cook the chicken:
Step 1:
In a medium size pot over low heat, add the onions and place all the chicken on top of the onions.
Step 2:
Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders.
for the ranch:
Mix everything in a bowl, chill, and set aside.
Jenn's Notes:
Prep and cook times are for the making of the pulled chicken.
I made a salad with the pulled chicken. The only points are for the avocado.
The ranch is not included as it can be altered for zero points.