Slow-Cookin' Pulled Chicken

(Image taken by Hungry Girl)

Slow-Cookin' Pulled Chicken
Source: Hungry Girl

Ingredients:
1-1/2 lb. 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

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 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 its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- PointsPlus® value 3*

When I made this I doubled the recipe to make a huge batch (the single recipe should be plenty though). I didn't quite double everything exactly. I used a 15 oz. can of tomato sauce (double would have been 16 ounces, but I couldn't see opening another can for only an ounce of sauce) and I used a large package of boneless skinless chicken breasts that was about 4.5 pounds before I trimmed them. Everything else was doubled.

This make a very yummy shredded barbeque chicken. We ate it on hamburger buns. This is a sweet barbeque, but not overly sweet.

When cooking the chicken, it looks like you will have way too much liquid left over. I shredded the chicken and put it back in the crockpot to cook for another hour on low and then I turned the lid to the crockpot to let it dry out slightly for another 30 minutes while on low. This turned out perfectly and is definitely a keeper.

Tender Chicken Nuggets

Tender Chicken Nuggets
Source: Taste of Home

1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a large resealable plastic bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in bag and shake to coat.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until no longer pink, turning once.

Yield: 4 servings.

Nutrition Facts: 3 ounces cooked chicken equals 194 calories, 3 g fat (1 g saturated fat), 68 mg cholesterol, 250 mg sodium, 10 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

I doubled the recipe. I used 2 lbs. of chicken, 1 cup Italian bread crumbs, 4 Tbsp. grated Parmesan cheese, 1 egg white.

This made a really decent amount and divided into 4 equal servings (really large servings), the nutritional information is: Amount Per Serving, Calories 344, Total Fat: 6.6g, Cholesterol 141.5mg, Sodium: 691.1mg, Total Carbs 9.6g, Fiber 0.5, Protein 59.6g.

This is VERY yummy and liked by all. My very picky chicken loving daughter rates this as a much requested favorite food item.