Slow Cooker Shredded BBQ Chicken | Garden Salad with Oranges and Almonds

Prep time: 10 minutes Cook time on high: 1 hour Cook time: 6-8 hours

per serving: 498 calories; 48 grams protein; 13 grams total fat; 1 gram fiber; 3 grams saturated fat; 49 grams carbohydrates; 186 mgs cholesterol; 1620 mgs sodium; 13 WW points plus

Kid Friendly Crockpot $12 Dinners

Slow Cooker Shredded BBQ Chicken


2.5 pounds boneless, skinless chicken thighs

1 tablespoon olive oil

1.5 cups ketchup

1/4 cup brown sugar firmly packed

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1 tablespoon yellow mustard

1 teaspoon black pepper

1/2 teaspoon garlic salt

4 kaiser rolls

4 dill pickle spears


Heat the oil in a large skillet over medium high heat. Brown chicken, turning once, 4 minutes per side. Remove from heat and place in a slow cooker.
In a medium bowl, combine ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, pepper and garlic salt. Pour over chicken.
Cover and cook on high for 1 hour. Reduce heat to low and cook for 6 to 7 hours. Remove chicken from cooker, shred, and return shredded chicken to sauce. Serve chicken mounded on rolls and serve with pickle spears.

Garden Salad with Oranges and Almonds


6 tablespoons canola oil

1/4 cup orange juice plus a little zest

3 tablespoons rice vinegar

1 tablespoon honey

1 teaspoon dried tarragon

coarse salt and freshly ground pepper, to taste

2 oranges

1/2 head red leaf lettuce torn into small pieces

1/4 cup sliced almonds


In a small bowl, whisk oil, orange zest and juice, rice vinegar, honey, tarragon, and salt and pepper.
Peel oranges and separate into segments. In a large bowl, toss orange segments, lettuce, and half of the almonds with enough dressing to coat. Serve salad sprinkled with remaining almonds.