- 24 ounces boneless, skinless chicken breasts
- 3/4 cup barbecue sauce
- 1/4 cup reduced-fat Italian dressing
- 2 tablespoons packed brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons low-sodium chicken broth
- calories 166
- fat 3 g
- satfat 1 g
- protein 17 g
- carbohydrate 15 g
- fiber 0.0 g
- cholesterol 47 mg
- sodium 463 mg
How to Make It
Put chicken in slow cooker. In a bowl, combine barbecue sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.
Remove chicken to a cutting board and shred with 2 forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5 to 10 minutes. Return chicken to cooker, stir, cover and continue cooking on low for 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.
Put leftovers from this recipe in soups or stews, tacos or sandwiches. Stuff it into a sweet potato, or throw it on top of a salad.