Easy, Crock-Pot Barbecue Chicken Breasts

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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 wonderful and perfect over chicken.  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 7 Weight Watchers SmartPoints. 

Prep Time: 10 minutes

Crock-Pot Time: 2 hours on high heat or 4 hours on low heat

Ingredients

6 chicken breasts (1½ pounds total) boneless, skinless

3 cups onions, chopped

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 SmartPoints
7
Weight Watchers POINTS PLUS
6
Weight Watchers
(old points) 5

SKINNY FACTS: for 1 chicken breast and ¼ cup sauce
231 calories, 3g fat, 1g sat. fat, 55mg chol, 27g prot, 30g carbs, 1g fiber, 600mg sod, 20g sugar