Lemon Pepper Pulled Chicken w/ Cheddar and Dijon
Oh gosh. My love for this lemon pepper pulled chicken sandwich knows no bounds.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Total Time: 4-6 hours
- Yield: 12 Servings 1x
- Category: Lunch
Scale
Ingredients
- 2–3lbs chicken tenderloins
- 1/2 stick of butter
- 1 tbsp lemon pepper seasoning
- 1 tbsp minced garlic
- 2 tbsp grapeseed/olive oil
- 1 tbsp paleo adobo seasoned salt
- 1 tsp dried thyme
- cheddar cheese slices
- dijon mustard
- a wrap of your choice – in my case today, one of those devil oopsie rolls.
Instructions
- Throw the butter, lemon pepper, garlic cloves, oil, seasoned salt and thyme into a crockpot. Melt on high (it will smell amazing!)
- Make sure all of your chicken is coated in seasonings and butter. The butter will begin to harden again because the chicken is cold, but no big deal.
- Cook on low for 4 hours on high or 6 hours on high … or as long as it takes for your chicken to pull apart easily.
- Once chicken easily pulls apart, shred it with a fork (inside the crockpot) and mix with the juice in the pot so it really soaks up all the flavor.
- Let sit shredded in the juices for 10-15 minutes on low.
- Eat for dinner and save leftovers in the fridge!
- Enjoy!
Nutrition
- Serving Size: 12
- Calories: 199
- Fat: 10g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 26g
Keywords: Lemon Pepper Pulled Chicken