Buffalo-Style Shredded Chicken 1/6th of recipe (about 1 cup): 195 calories, 2.5g fat, 773mg sodium, 10g carbs, 2g fiber, 4.5g sugars, 30g protein -- PointsPlus® value 4* Prep: 15 minutes Cook: 3 - 4 hours or 7 - 8 hours Ingredients: 1 1/2 pounds raw boneless skinless chicken breasts, halved 2 cups chopped celery 2 cups chopped carrots 1 cup chopped onion 1 1/2 tsp. chopped garlic 3 wedges The Laughing Cow Light Creamy Swiss cheese 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce 1/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani) 2 tbsp. reduced-fat Parmesan-style grated topping Directions: Place chicken in a crock pot. Top with celery, carrots, onion, and garlic. Add 1/4 cup water. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. In a medium bowl, stir cheese wedges until smooth. Add hot sauce, yogurt, and Parm-style topping. Mix well. Add to the crock pot, and stir to coat. Serve and enjoy! MAKES 6 SERVINGS
Posted on: Thu, 30 Jan 2014 15:32:14 +0000
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