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Slow Cooker Apricot Barbecue Pulled Chicken Sliders
10 min prep time
20 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Slow Cooker Apricot Barbecue Pulled Chicken Sliders
10 min prep time
20 min cook time
4servings
2 cloud bread rounds and 1/2 cup chicken mixture
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Step-By-Step Instructions:
- Once the chicken is finished, remove from the slow cooker and shred. Return to the sauce and stir to combine. To serve, divide chicken between cloud bread rounds. Top with shredded cheese, peppers, and basil.
- In a small bowl, whisk together the barbecue sauce, apricot preserves, salt, and pepper. Pour sauce into the slow cooker and stir to coat the chicken. Cook on high for 4 hours, until the chicken is soft and cooked through.
- Place chicken in the bowl of a slow cooker.
Nutrition facts
4 Servings
-
Serving Size
2 cloud bread rounds and 1/2 cup chicken mixture
- Amount per serving Calories 290
-
Total Fat
11g
- Saturated Fat 5.3g
- Trans Fats 0g
- Cholesterol 190mg
- Sodium 510mg
-
Total Carbohydrate
14g
- Dietary Fiber 5g
- Total Sugars 8g
- Added Sugars 5g
- Protein 32g
- Potassium 380mg
- Phosphorous 255mg
Ingredients
boneless, skinless chicken breasts
1 lbs
barbecue sauce
1/4 cup
apricot preserves (sugar-free)
1/2 cup
black pepper
1/4 tsp
Cloudbread (original rounds, defrosted)
8
mozzarella cheese (reduced-fat or reduced-fat Monterey Jack, shredded)
1/2 cup
roasted red peppers (sliced)
1/2 cup
fresh basil (julienned)
1/4 cup
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