Makes 6 servings, each approximately 183 calories, 2 grams fat, 2 grams carbs, 0.5 grams fiber and 37 grams protein; 4 WW Points+ (plus bun and sauce)
4 large chicken breasts, cut into large pieces to fit into your container
½ large red onion, coarsely chopped
12 oz. cayenne pepper sauce
Place all ingredients in ceramic container with a lid and place the container inside your larger slow cooker-don’t add anything around the smaller container (i.e. no water or anything else)
Cook 1 hour on high and 5 hours on low. You could probably do it all on low, I just like getting the chicken to a hot stage quickly. When complete, carefully remove chicken and shred it and return it to the liquid. The finished liquid was VERY watery so once I removed the chicken to shred, I poured the liquid in a saucepan, boiled it down by half, and then mixed it back in with the chicken.
Blue Cheese/Ranch Sauce; approximately 35 calories, 3 grams fat, .8 grams carbs, 0 fiber, 1.3 grams protein per TBSP; 1 WW Points+
1 cup low fat sour cream
½ cup crumbled blue cheese
2 TBSP ranch salad dressing mix (dried)
Mix all ingredients together and refrigerate until ready to serve.