Pulled Chicken Sandwiches

Makes 6 to 8 Servings




2 to 2 1/2 pounds boneless, skinless chicken breast halves
1 large carrot, shredded (about 1 cup)
1 large red bell pepper, finely diced
1 medium onion, peeled and cut into thin wedges
One 12-ounce jar all-natural barbeque sauce
6 to 8 whole wheat hamburger buns




Place the chicken, carrot, bell pepper, onion, and barbeque sauce in the slow cooker, and stir to combine.  Cover and cook 4 to 6 hours on low.  When the meat is done, place on a cutting board and, using a knife and fork, pull the meat into shredded pieces. Place the chicken back in the slow cooker and mix with the sauce (the vegetables virtually disappear into the sauce).   Serve on the hamburger buns.


Nutrition Information per Serving


370 calories, 5g fat, 1g saturated fat, 630mg sodium, 50g carbohydrate, 4g fiber, 30g protein, 70% vitamin A, 80% vitamin C

To prevent cross-contamination, use two non-porous plastic cutting boards, one for raw meats and the other for fruits, vegetables and other ready-to-eat foods. Clean cutting boards thoroughly after each use. To save on clean up time, try the new disposable plastic cutting sheets.    » more
To make pulled pork sandwiches, use 2 to 2 1/2 pounds pork loin or tenderloin.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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