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
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.