KETO Friendly Slow Cooker Kalua Chicken Boats

A simple & delicious Keto version
of this Hawaiian Style chicken.

Ingredients:
1 pound frozen boneless, skinless chicken thighs or breasts
2 teaspoons sea salt
4 slices bacon
1/2 cup water
1 teaspoon coconut aminos
1 teaspoon liquid smoke (I use Hickory)
romaine leaves
10 tablespoons ranch, avocado or blue cheese dressing
2 1/2 teaspoons sriracha sauce (optional)
1/4 cup toasted flaked coconut** 
2 tablespoons pumpkin seeds (optional)

Method:
In a large frying pan, fry the bacon until crisp. Remove the bacon and cool on paper towel. Chop the bacon and set aside. Sprinkle the sea salt on the chicken. Add the water, aminos and liquid smoke to the bacon fat, in the frying pan. Stir to mix with the grease and to loosen any bacon bits from the bottom of the pan. Pour the mixture into the insert of a slow cooker. Add the chicken and bacon to the liquids in the slow cooker. Cook on low for 3 hours. Turn the chicken over. (If you are not home, you can skip this step.) Cook for 2 1/2 to 3 hours longer. The chicken is ready when it can be easily shredded with two forks. Use an electric mixer to finish completely shredding the chicken. 

Serve portions of the shredded chicken on individual romaine leaves. Drizzle with dressing of choice. If desired, drizzle with sriracha sauce. Garnish with a sprinkling of toasted coconut and pumpkin seeds. Makes 10 to 12 lettuce boats. (Depending on the size of the romaine leaves.)

**To make toasted coconut, preheat oven to 350*. Spread 1 cup of flaked coconut on a baking sheet. Bake for 4 minutes, or just until lightly golden. 
Store completely cooled toasted coconut in an airtight container. Use as a garnish on salads, desserts and more.

Note: Leftover chicken can be reheated in the microwave. Place it in a microwaveable bowl. Add a couple of tablespoons of water. Cover with a plate and cook for 1 minute or just until heated. 

Nutritional info per lettuce boat (made with chicken thighs):
approximately 235.92 calories ~ 18.86 grams fat ~ 2.69 grams net carbs
~ 27.5 grams protein