NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Sugar-free BBQ sauce

1 tbsp Tomato paste

1 tsp Olive oil

1 medium Sweet potato

1 cup Shredded cabbage mix

2 tbsp Plain Greek yogurt

1 tsp Apple cider vinegar

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Lightly coat the slow cooker basin with olive oil to prevent sticking.

• 2

  Season the chicken breast evenly with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Place the seasoned chicken into the slow cooker and pour the sugar-free BBQ sauce and tomato paste over the top.

• 4

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

• 5

  While the chicken cooks, bake the sweet potato at 400°F for 45-50 minutes until soft.

• 6

  Whisk the plain Greek yogurt and apple cider vinegar together in a bowl, then toss with the shredded cabbage mix to create the slaw.

• 7

  Once the chicken is done, use two forks to shred it directly in the slow cooker, incorporating all the smoky juices.

• 8

  Slice the sweet potato open and pile the pulled chicken on top, finishing with a side of the crisp, tangy slaw.