Heat a skillet on medium high and season the chicken thighs with salt and pepper. Once the skillet is nice and hot, sear the thighs, both sides until golden. Add to the slow cooker and cook on low for 5-6 hours or high for 3-4 hours.
One hour before the chicken is done cooking, take the chicken out of the slow cooker. Whisk the Low Carb BBQ Sauce into the chicken juice and using two forks, pull the thighs apart. Add the chicken back to the slow cooker and mix into the sauce.
When the chicken is done cooking make the 90 Second Keto Breads. Spread 1 tbsp mayo on each bun and about 1/2 cup of the pulled chicken. Enjoy!
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.Deduct fibre (2.7 g) and sugar alcohols (3.9 g) from the total carbs to get 4.6 g net carbs per serving.