During my last trip to New Jersey, my girl Natalie told me about a simple way she makes pulled chicken in her crockpot. I’m literally firing my crockpot up weekly these days, so I came home and tried her recipe out right away.
The result were AMAZING. If you like Italian beef sandwiches, you’re going to love this version made with chicken.
I topped the slow cooked chicken mixture with some crunchy red cabbage and folded it into a Flatout Foldit wrap, to keep the calories down. For other meals, I built a bowl with quinoa, cabbage, and spinach. I even made it into a salad. This dish is very versatile, and I bet it would even make a mean taco. Get creative!
For my friends on Weight Watchers, this recipe is clocking in as ZERO points for 1 serving, and TWO points for the entire recipe. Note: I don’t claim to be a WW expert, so please double check any of my calculations as needed.
Slow Cooker Italian Pepperoncini Chicken
1 1/2 lb. chicken breast
1 packet dry Italian dressing mix
1/2 jar sliced pepperoncini peppers, including juice
1. Spray your crockpot with cooking spray and add your chicken. Sprinkle with Italian dressing mix.
2. Add 1/2 bottle of pepperoncini peppers to the slow cooker (about 1 cup). Cover and cook for 8 hours on low, 4 hours on high.
3. Shred chicken using two forks or your hand mixer. Serve as a sandwich, salad, veggie bowl, or any other way you’d like!
Per 1/6 recipe serving (chicken only):
CAL 138; FAT 1g; SAT FAT 0g; CARB 1g; PROT 26g; SUG 0g; FIB 1g
WW Points+: 3; WW Freestyle Smart Points: 0