Slow Cooker Apricot Barbecue Pulled Chicken Sliders

Slow Cooker Apricot Barbecue Pulled Chicken Sliders
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    2 cloud bread rounds and 1/2 cup chicken mixture
Nutrition Facts

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 Fat 0g
  • Cholesterol 190mg
  • Sodium 510mg
  • Total Carbohydrate 14g
    • Dietary Fiber 5g
    • Total Sugars 8g
    • Added Sugars 5g
  • Protein 32g
  • Potassium 380mg
  • Phosphorus 255mg
Ingredients

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
Directions

Directions

  1. Place chicken in the bowl of a slow cooker.

  2. 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.

  3. 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.

Reviews