Foodie Friday - BBQ Pulled Chicken
Today’s #FoodieFriday is from 24 Hour Fitness member James K. from our Grossmont Sport club in La Mesa, CA. With just a few minutes prep in the morning, you can have dinner on the table when you get home!
Try it on a salad instead of a bun to save even more calories!
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chilies, drained
3 tbsp cider vinegar
2 tbsp honey
1 tbsp sweet or smoked paprika
1 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dry mustard
1 tsp dried chipotle chili powder - more if you like it spicy
1/2 tsp salt
2 1/2 pounds boneless, skinless chicken breast
1 small onion, finely chopped
1 clove garlic, minced
Combine everything except the chicken in 6-quart slow cooker and mix well. Add chicken, making sure it’s covered with sauce.
Cook on low until the chicken is cooked through and no longer pink in the center, about 5 hours.
Transfer the chicken to a cutting board and allow to cool slightly. Shred chicken with forks and then place it back in the sauce.
Makes 6 servings
Per serving: 232 calories, 4 g fat, 1 g saturated fat, 21 mg cholesterol, 492 mg sodium, 11 g carbs and 37 g protein.