It just doesn’t get any easier than this. Be sure to use the Barbecue Chicken Quesadilla recipe for the leftovers.
Cook chicken breasts in a mixture of bottle barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce for a sweet and tangy barbecue chicken that’s great on a bun over even over a baked potato.
24 ounces boneless, skinless chicken breasts
¾ cup barbecue sauce
¼ cup reduced-fat Italian dressing
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons low-sodium chicken broth
1. 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 3-5 hours.
2. 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 15 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.
Nutritional Information per serving Cal: 166, Fat: 3g, Sat. fat: 1g, Pro: 17g, Carb: 15g, Chol: 47mg
All You JUNE 2011: Slow Cooker Barbecue Chicken