Crockpot BBQ Pulled Chicken Sandwiches

We love this recipe, and I make it fairly often! It's great for days when you're busy with projects - you can throw this together before you dive in to your to-do list, and it's done by dinnertime! You just can't beat homemade BBQ sauce, and any leftovers freeze perfectly...

 

Crockpot BBQ Pulled Chicken Sandwiches

1 package (1-2 lb.) boneless, skinless chicken breasts

Sauce:

3 cloves of garlic, minced

1 c tomato puree

1/4 c dark molasses

2 T dijon mustard

2 T white wine vinegar

1 t chili powder

Whisk all ingredients for sauce together. Place chicken in bottom of crockpot, and cover with sauce. Cook on High for 2 hours, then turn to Low for 3-4 hours. Shred chicken with 2 forks (it will fall apart very easily), and serve on your favorite hamburger buns. Great w/ slaw too!

Curried Coconut Chicken Salad

 

Curried Coconut Chicken Salad

 

1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant)  dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped

Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.

Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!