Keto Jen's Barbecue Pulled Loaded Chicken

2 lbs Trimmed Boneless Skinless Chicken Breast
0.5 cup, chopped Scallions, raw
0.5 cup, sliced Jalapeno Peppers
8.0 oz Cheese, Cabot Private Stock Vermont Cheddar
3.0 serving G hughes sugar free barbecue sauce
3.0 serving Ranch Dressing. 2 Tbsp
1 c tbsp Apple Cider Vinegar, Bragg's Organic
1.0 tsp swerve(optional)
1/4 c pork Barrell barbecue rub
3.0 tsp Granulated garlic
1.0 tbsp Parsley, dried
1.0 tsp Salt
1.0 tsp Pepper, black
0.25 tsp Cayenne Pepper (Ground)
4.0 tbsp liquid smoke
8 slices Organic Uncured Sunday, cooked and chopped
1 tbsp avocado oil

Mix together the Apple Cider Vinegar, herbs, spices, swerve* and liquid smoke and pour over the trimmed chicken breast and marinate at least 2 hours. Cook and chop the bacon, chop scallions and jalapenos and shred the cheese. I would suggest making your own Ranch dressing with Aldi brand packaged ranch dressing, full fat mayo and 1/2 and 1/2 for best results. Refrigerate until chicken is ready. Preheat the oven to 400 In an insta pot, add the chicken, 1/4 c water and marinade and cook on the high pressure cooker setting for 25 minutes. Release the steam and shred the chicken. Add chicken and 1/2 cup of liquid from the instapot to a 9 x 13 baking dish and top with scallions, jalapenos and bacon. Cover with foil and bake for 8 minutes. Remove from oven and smother with cheese and drizzle barbecue sauce and return to the oven uncovered for 5-7 minutes. Remove from oven and drizzle with Ranch and enjoy.

Serving Size: Makes approximately 8 5 oz servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user KETO-JENDOTCOM.