Why This Recipe Is So Good
These paleo and Whole30 BBQ bowls are incredibly flavorful with seasoned sweet potatoes, cool and crunchy coleslaw, and tangy dill pickles. So filling and an amazing flavor combo! The homemade dill pickles are surprisingly simple, fast, and absolutely elevate this bowl to the next level! These BBQ chicken bowls with sweet potatoes and coleslaw are super easy to make thanks to an Instant Pot or slow cooker, but can easily be made without either one.
How To Make It Without An Instant Pot
To make your chicken in a Crockpot, combine all your BBQ chicken ingredients in the slow cooker. Cook covered on High for 3 hours or Low for 5 hours. To make BBQ chicken without a slow cooker or Instant Pot, shred the chicken breasts with two forks, then place in a medium saucepan over medium heat. Cover with 3/4 cup of BBQ sauce and stir until chicken is heated through and the sauce is absorbed. Add more sauce if desired.
Chef’s Tips
Make sure to use Whole30-compliant barbecue sauce if you want true Whole30 BBQ bowls. My recipe is a great option if you want to make your own! When making the BBQ chicken, if you do not have Italian dressing, substitute 1 1/2 tablespoon oil, 1/2 tablespoon white or white wine vinegar, and a small pinch of Italian seasoning. You can substitute pickles bought from the store for the homemade ones (but I really, really recommend the homemade version). If you’re using store-bought pickles, use high-quality cold pickles, not the bright yellow sort from the aisles. You can store any leftover coleslaw mix to use in other dishes besides these Whole30 BBQ bowls. Drain excess liquid and save for another use in an airtight container in the fridge for up to 4 days.
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