|Daniel's manly version|
Now that it's hot outside, its been a little difficult figuring out new recipes that aren't so heavy. I've also been on a low carb kick lately and figured chicken is the easiest way to go. I work long hours so at night, after a hot day, the last thing I want to do is slave and cook a big meal. This is where the handy dandy slow cooker comes in! BBQ chicken is a summer staple and who doesn't like it?! The longer it sits, the better it gets. And let me tell you, 8 hours of simmering BBQ sauce is one of the most comforting flavors ever!!! Wrapped in lettuce and topped with a bleu cheese yogurt dressing and you've got a very healthy and delicious meal! And don't worry, I made Daniel his carb-full version!
What you'll need:
2 boneless, skinless chicken breasts
2 celery stalks
1 yellow onion
16 oz. LOW SODIUM chicken broth (about 1/2 of the container)
1/4 cup hot sauce (you pick the flavor)
1 jar BBQ sauce (you pick!!!)
For the bleu cheese yogurt sauce:
1/4 cup crumbled bleu cheese
2 tbs. nonfat Greek yogurt
1 tbs. light mayo
1 tbs. FRESH lemon juice
1/4 tsp. pepper
1. Lay the chicken on the bottom of the slow cooker.
2. Chop the onions and celery and add to the pot. Fill with chicken broth and hot sauce and turn on low. Cook for 6 hours on low (or 2-3 hours on high).
3. After 6 hours, scoop out the broth until only about 1/2 cup is left. Shred the chicken add the BBQ sauce. Let cook on low for another 2 hours (or 1 hour on high)
To make the bleu cheese yogurt dressing:
5. In a large bowl, mix together the bleu cheese, yogurt, mayo, lemon juice, and pepper. Let sit for about 5 minutes, then spread over the chicken!