This recipe is from the "Hungry Girl" email newsletter. It's great to have on buns, over salad, or in a tortilla.
SLOW-COOKIN' PULLED CHICKEN
1 1/2 lbs. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 TBSP plus 2 tsp brown sugar, (not packed)
2 TBSP plus 2 tsp cider vinegar
2 tsp garlic powder
optional: red pepper flakes, to taste
Place all ingredients except for the chicken in the crock pot. Stir until mixed. Add chicken and coat well with sauce.
Cover and cook on high for 3-4 hours OR on low 7-8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks--one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on it's lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes.
Per serving ( 1/2 cup) 149 calories, 1 g fat, 462mg sodium, 10g carbs, 9g sugars, 22.5g protein.
SLOW-COOKIN' PULLED CHICKEN
1 1/2 lbs. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 TBSP plus 2 tsp brown sugar, (not packed)
2 TBSP plus 2 tsp cider vinegar
2 tsp garlic powder
optional: red pepper flakes, to taste
Place all ingredients except for the chicken in the crock pot. Stir until mixed. Add chicken and coat well with sauce.
Cover and cook on high for 3-4 hours OR on low 7-8 hours, until chicken is fully cooked.
Remove all the chicken and place it in a bowl. Shred each piece using two forks--one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.
If you're serving a group, keep the crock pot on it's lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes.
Per serving ( 1/2 cup) 149 calories, 1 g fat, 462mg sodium, 10g carbs, 9g sugars, 22.5g protein.
