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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.

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)


  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.

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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