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  • Oven Baked Skinny Shredded Barbecue Chicken Sandwiches, No Crock Pot Necessary!

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    Oven Baked Skinny Shredded Barbecue Chicken Sandwiches, No Crock Pot Necessary!
    Prep: 15 min Cook: 70 min Servings: 12
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    Just so you know, we love using a crock pot for a variety of recipes but we also enjoy a barbecue sandwich that’s finished and on the table in a little over an hour! In addition, we know many of you don’t own a crock pot. This dreamy chicken sandwich comes together very quickly and is very tender and extremely flavorful. We’ve trimmed the fat and calories by making the coleslaw with a skinny dressing and using a 100 calorie fiber rich sandwich thin for the bun. Weight Watchers (old points) 4 Weight Watchers POINTS PLUS 6 SKINNY FACTS: for one sandwich 238 calories, 4g fat, 22g protein, 34g carbs, 7g fiber, 745mg sodium, 8g sugar

    Ingredients

    • 2 pounds boneless, skinless chicken breasts
    • 1 large onion, thinly sliced
    • 1 (18 oz) bottle of Sweet Baby Ray’s Honey Barbecue sauce or your favorite
    • Ingredients for Coleslaw
    • 6 cups shredded white cabbage, 1 (10 oz) bag
    • 1 cup shredded carrots
    • ¾ cup scallions, chopped
    • 4 tablespoons light mayonnaise, we like Best Foods (Hellman’s) Light
    • 1 tablespoon plus 2 teaspoons apple cider vinegar
    • 2½ tablespoons spicy brown mustard
    • 1 tablespoon honey
    • ¼ teaspoon prepared white horseradish
    • 2 packages Oroweat’s Honey Wheat Sandwich Thins

    Directions

    1. Preheat oven to 325 degrees. Place chicken breasts in a roasting pan or rectangular Pyrex baking dish. Arrange sliced onions over the chicken, then pour the barbecue sauce over top, reserving 1 cup for later. Cover the baking dish/pan tightly with foil and place in the oven. Cook chicken for 1 hour, remove foil and cook for about 10 minutes longer until chicken is fork tender.
    2. In the meantime, prepare the coleslaw-In a large bowl add the cabbage, carrots and scallions. In a small bowl mix together the dressing ingredients. Refrigerate the coleslaw and dressing separately until ready to serve. Don’t toss until serving to keep coleslaw crisp and crunchy, not soggy.
    3. Remove the chicken to a plate or cutting board. Using two forks, pull the chicken breasts apart to shred the meat. Place the shredded chicken back in the pan, add the reserved 1 cup barbecue sauce and toss the chicken well to thoroughly coat in the sauce that’s remaining in the pan.
    4. Serve the pulled chicken warm. Place on the bottom of each sandwich thin ½ cup barbecue shredded chicken. Add onion, ¾ cup slaw and top with sandwich thin.
    5. If you have any leftovers, the shredded chicken freezes great.

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