Generally, when we buy a family-sized package of chicken breasts, we eat a couple of them for dinner and freeze the rest for future chicken dinners. This time, we didn’t get around to freezing them and it was high time they got eaten. So I decided to cook them all up at once.
BBQ chicken sounded like an awesome autumn-Sunday-football meal. I’m pretty sure this would taste good on just about anything…but in trying to stay low-carb, I decided to make them into lettuce wraps. A tad messy, but pretty tasty indeed. Note: this amount of chicken will serve several people, so you will have leftovers. But the chicken is just as good the next day. Promise.
CROCK POT BBQ CHICKEN LETTUCE WRAPS
6 boneless, skinless chicken breasts, thawed
12 oz of your favorite bbq sauce
½ cup Italian dressing
¼ cup brown sugar
2 tbsp Worcestershire sauce
Place chicken breasts in crock pot.
Mix together bbq, Italian dressing, brown sugar, and Worcestershire and pour over chicken.
Cook on high for 3 hours.
Remove chicken and shred with a fork. Return chicken to crock pot and mix thoroughly – cook 1 hour.
Remove and add chicken, cheddar cheese, and diced grape tomatoes to romaine lettuce.
Wrap up and enjoy!
Don’t forget your napkin!
I’m glad we made a big batch, because this is going to taste great on my lunch salads and provide some tasty protein all week.
Do you make certain meals in large quantities, just so you can have leftovers for several days afterwards?