Sunday, August 5, 2012

Pulled Chicken

Serves 8: approximately 1 cup per serving
5 WW Points Plus per serving (includes coleslaw)
Use shredded coleslaw found in produce section of your store

2 lb. boneless, skinless chicken breasts
1 onion, finely chopped
2 cloves garlic, finely chopped
1 18-oz bottle barbecue sauce
1/4 cup cider vinegar
1 tsp. Tabasco sauce
2 cups coleslaw, homemade or store-bought
6 whole-wheat buns

Place chicken in slow cooker.  Sprinkle with onion and garlic.  Whisk together barbecue sauce, vinegar, and Tabasco; pour on top. Cover and cook on low until chicken is cooked through, 5 to 6 hours. Remove chicken from slow cooker and let cool slightly; shred.  Stir chicken back into sauce.

Arrange chicken on buns or lettuce leaves, if desired.  Top with coleslaw and tops of buns, then serve immediately.

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