Crockpot® Pulled Barbecue Chicken

Talk about a delicious meal with very little work involved! A few minutes in the morning allows for a delicious homemade meal in the evening. For weight-loss surgery patients, this meal will last several days! Freeze half of it and divide the chicken into smaller containers to take for lunches. Add different side veggies to keep it interesting! Bell peppers for crunch or steamed carrots for sweet.

Be certain you take small bites, about the size of your pinkie finger nail, and pause in between bites to allow food to fit comfortably in your Gastric Sleeve, Bypass or Banding pouch. Avoid fluids while you eat but remember to drink up again after 60 minutes!

Crockpot® Pulled Barbecue Chicken

Course: Main Dish

Cuisine: American, Slow Cooker

Servings: 4 servings

Calories: 168kcal

Author: Steph Wagner

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Ingredients

• 1 lb boneless, skinless chicken breast
• 1 small red onion, thinly sliced
• 2 tbsp Light Italian Dressing
• 1/2 cup low sugar barbecue sauce
• 2 tbsp worcestershire sauce

Instructions

• Mix all ingredients together in bowl of slow cooker. Set to low for 6 hours.
• When finished, use two forks to shred the chicken. Toss together and serve. Serving suggestion: add steamed carrots as a side.

Nutrition

Serving: 3oz | Calories: 168kcal | Carbohydrates: 9g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 653mg | Potassium: 617mg | Fiber: 1g | Sugar: 15g | Vitamin A: 124IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg