Lemon Pepper Pulled Chicken w/ Cheddar and Dijon

Oh gosh. My love for this lemon pepper pulled chicken sandwich knows no bounds.

It was a total “throw it in the pot and see what happens” experiment that turned into my favorite experiment all week. As I’ve mentioned a few times lately, the crock pot is turning into my best friend because I can make dinner meals and then transform them into lunch meals for the next day. I know this is common practice for a lot of people, I’m guessing parents especially, but it’s all still new to me as a non-parent.

Anywhoo, this is the recipe for my Lemon Pepper Pulled Chicken Sandwich. We’re in love with it. You need a crock pot and a day’s notice but I think you’ll find it’s worth it.

Lemon Pepper Pulled Chicken Sandwich

Servings: 12

Prep Time: 10 minutes | Cook Time: 4-6 hours | Total Time: 4-6 hours

Nutritional Facts: 1g Net Carbs| 199 Calories | 10g Fat | 1g Carbs | 26g Protein | 0g Fiber

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.

Steps:

1. Throw the butter, lemon pepper, garlic cloves, oil, seasoned salt and thyme into a crockpot. Melt on high (it will smell amazing!)
2. 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.
3. 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.
4. 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.
5. Let sit shredded in the juices for 10-15 minutes on low.
6. Eat for dinner and save leftovers in the fridge!
7. Enjoy!

Lemon Pepper Pulled Chicken w/ Cheddar and Dijon

Print Recipe

Oh gosh. My love for this lemon pepper pulled chicken sandwich knows no bounds.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 4-6 hours
• Total Time: 4-6 hours
• Yield: 12 Servings 1x
• Category: Lunch

Ingredients

Scale 1x2x3x

 

• 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.

 

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Instructions

1. Throw the butter, lemon pepper, garlic cloves, oil, seasoned salt and thyme into a crockpot. Melt on high (it will smell amazing!)
2. 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.
3. 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.
4. 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.
5. Let sit shredded in the juices for 10-15 minutes on low.
6. Eat for dinner and save leftovers in the fridge!
7. Enjoy!

Nutrition

• Serving Size: 12
• Calories: 199
• Fat: 10g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 26g

If you love a good sandwich then be sure to check out my post about Low Carb and Keto Sandwiches next.