Scroll down for full recipe and instructions
Yum Cooking on weekday evenings can be tough after a long day at work. I am always trying to think of ways to make life easier for myself and this weekend did some preparation for the week.
I slow cooked some of my LiveLean chicken breasts to make a big batch of shredded chicken. This can be used in my meals for the week ahead, saving on cooking time and effort.
I made some plain and some smoky BBQ chicken.
Serve with plenty of speed food!
Scroll down for full recipe and instructions
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
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Check out some of my other Slimming dinners:
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
You will need-
All meals should be served with Speed Food, at least 1/3 of your plate to be precise!
What is speed food? Check out my comprehensive list of speed foods here, as well as suggestions for how to incorporate more into your diet.
Check out some of my other Slimming dinners:
Batch Cook Shredded Chicken Recipe
Thinking of trying out this recipe? If you do, I would love to see a picture of your creation! @SugarPinkFood on Twitter, @sugarpinkfood_sw on instagram or Sugar Pink Food: Slimming World Recipes on Facebook!
You will need-
4 large chicken breasts
1/2 litre of chicken stock
Salt & Pepper
BBQ Sauce
5 tbsp Worcestershire sauce
1 tsp mustard powder
500g passata
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika
Method-
Place the chicken breasts in the slow cooker with the stock. Season with salt and pepper.
Cook for 4 hours on high or 8 hours on low.
Fry off the garlic then add the rest of the BBQ sauce ingredients. Leave to simmer and reduce down.
Once cooked, remove the chicken from the slow cooker and place on a chopping board. Shred the chicken with 2 forks.
Split the chicken in half and mix one half with the BBQ sauce.
Allow to cool then refrigerate as soon as possible, limiting the amount of time it is exposed to room temperatures. Never leave the chicken at room temperature for more than two hours. Cooked chicken can be store for up to three or four days in a refrigerator in a sealed container.
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