NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup sugar-free BBQ sauce

1 tbsp apple cider vinegar

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup shredded cabbage and carrot mix

1 tbsp plain Greek yogurt

1 medium sweet potato

PREPARATION

• 1

  Place the chicken breast, sugar-free BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, sea salt, and black pepper into the slow cooker.

• 2

  Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easily shredded.

• 3

  While the chicken cooks, steam the sweet potato until tender and set aside.

• 4

  In a small bowl, whisk together the plain Greek yogurt and a splash of vinegar to create a creamy dressing.

• 5

  Toss the shredded cabbage and carrot mix with the yogurt dressing until well coated.

• 6

  Once the chicken is done, use two forks to shred it directly in the slow cooker, stirring to incorporate all the savory juices.

• 7

  Serve the pulled chicken over the steamed sweet potato with the crisp coleslaw on the side.