Makes 8 Servings
24 oz. boneless, skinless chicken breasts
3/4 cup barbecue sauce
1/4 cup reduced-fat Italian dressing
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
2 tbsp cornstarch
2 tbsp 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 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 45 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.
You can freeze the leftovers or use them for Barbecue Chicken Quesadillas
Recipe taken from All You Magazine, June 2011