Easy, Crock-Pot Barbecue Chicken Breasts
Of all the sauces out there, it seems everyone likes barbecue sauce! I’ve doctored up a bottle by adding some tomato sauce, onions, and Worcestershire sauce. This sauce is sensational and perfect over this NEW chicken recipe. Serve with baked or mashed potatoes and some kind of vegetable and you’re good to go! Each skinny serving has 231 calories, 3 grams of fat and 6 Weight Watchers POINTS PLUS.
Prep Time: 10 minutes
Crock-Pot Time: 2 hours on high heat and 4 hours on low heat
Ingredients
3 cups chopped onions
1 (18 oz) bottle of barbecue sauce, I like Sweet Baby Ray’s, original, Bull’s-eye original or use your favorite
1 (8 oz) can tomato sauce
2 tablespoons Worcestershire sauce
Instructions
1. Place onions in a microwave safe bowl and cook in the microwave for 3 minutes to soften.
2. Add cooked onions to crock-pot. Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Mix well. Add the chicken breasts and submerged into sauce. Cover and cook on high heat 2 hours or on low heat 4 hours.
Makes 6 servings (each serving 1 chicken breast and ¼ cup sauce)
There will be Leftover Sauce
The skinny facts were calculated based on using only ½ the sauce. This recipe uses all the sauce to cook the chicken in the crock-pot. Once cooked, you only use ½ of it to serve over the 6 chicken breasts. There will be 1½ cups leftover. It’s yummy to use some of this extra sauce to mash into a baked potato over drizzle rice.
Gluten Free
Sweet Baby Ray Original sauce and Lea & Perrins are both gluten free! Be sure to choose a gluten free can of tomato sauce.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 chicken breast and ¼ cup sauce
231 calories, 3g fat, 0mg chol, 24g prot, 30g carbs, 1g fiber, 600mg sod, 20g sugar
FAT FACTS: the skinny and fat facts are the same for this recipe
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