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What’s for dinner? Barbecue Pulled Chicken

A Slow Cooker Meal

BBQ Pulled Chicken Photo by Jenny MacBeth

I made this Thursday night after work. I tossed it into the slow cooker around 7 PM, and it was done at 10:30 – just in time for bed. Then all I had to do today was toss the buns into the toaster and heat the chicken in the microwave for two minutes. It was served faster than we could eat it.

INGREDIENTS
1 8oz. can (no salt) tomato sauce
1 4oz. can chopped green chiles, drained
3 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon sweet paprika
2 tablespoon (no salt) tomato paste
2 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1 teaspoon ground chile powder
4 boneless, skinless chicken breasts
2 small onion, finely chopped (I use lots of onions; so you may want to cut back to 1)
5 clove garlic, minced (I use lots of garlic; so you may want to cut back to 1 or 2)

PREPARATION

  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, and chile powder in a slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. My slow cooker has a high function and can be done in 3.5 hours; just as long as the chicken pulls apart.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve on wheat buns.

NUTRITION
184 calories per serving. Serves 8 (1/2 cup per sandwich).

Tip: I use Giant Eagleā€™s fresh baked wheat buns at 150 calories per bun. I also add a piece of Sargento Reduced Fat Provolone at 50 calories per slice.

This recipe is my version – inspired by EatingWell.Com

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