Healthy Slow Cooker BBQ Chicken

10 Bowls340 cals

This healthy slow cooked BBQ chicken recipe is low in fat, high in protein, easy to make, and absolutely delicious! The perfect amount of flavor for any occasion.

Slow Cooked BBQ Chicken Recipe

Healthy Slow Cooker BBQ Chicken

This healthy slow cooked BBQ chicken recipe is low in fat, high in protein, easy to make, and absolutely delicious! Recipe and calorie information included!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: bbq chicken, crockpot, healthy, meal prep, slow cooker
Servings: 10 Bowls
Calories: 340kcal
Cost: $12.25
Course: Main Course
Cuisine: American
Keyword: bbq chicken, crockpot, healthy, meal prep, slow cooker
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 10 Bowls
Calories: 340kcal
Cost: $12.25

Ingredients

  • 5 Pounds Chicken Breast80 Ounces
  • ½ Cup Italian Dressing4 Ounces Fat Free
  • 3 Tablespoons Apple Cider Vinegar
  • 12 Ounces BBQ Sauce340g Hickory & Brown Sugar
  • 1 Medium Yellow OnionChopped
  • ½ Teaspoon Crushed Red Pepper

Instructions

  • Take out your Chicken Breast, trim the fat off of them, and cut them in half
  • Chop up your Yellow Onion
  • Combine all of your ingredients into your slow cooker
  • Mix everything together
  • Cook on High for 3 hours
  • Shred your Chicken Breast
  • Continue on High for 1 hour

Notes

Calories in the WHOLE recipe:
  • Calories: 3402
  • Fat: 18g
  • Saturated Fat: 0g
  • Sodium: 4042mg
  • Carbs: 187g
  • Fiber: 2g
  • Sugar: 159g
  • Protein: 623g

Nutrition

Calories: 340kcal | Carbohydrates: 18.7g | Protein: 62.3g | Fat: 1.8g | Saturated Fat: 0g | Sodium: 404.2mg | Fiber: 0.2g | Sugar: 15.9g

Ingredients

  • 5 Pounds Chicken Breast 80 Ounces
  • ½ Cup Italian Dressing 4 Ounces Fat Free
  • 3 Tablespoons Apple Cider Vinegar
  • 12 Ounces BBQ Sauce 340g Hickory & Brown Sugar
  • 1 Medium Yellow Onion Chopped
  • ½ Teaspoon Crushed Red Pepper

Instructions

  • Take out your Chicken Breast, trim the fat off of them, and cut them in half
  • Chop up your Yellow Onion
  • Combine all of your ingredients into your slow cooker
  • Mix everything together
  • Cook on High for 3 hours
  • Shred your Chicken Breast
  • Continue on High for 1 hour

Notes

Calories in the WHOLE recipe:
  • Calories: 3402
  • Fat: 18g
  • Saturated Fat: 0g
  • Sodium: 4042mg
  • Carbs: 187g
  • Fiber: 2g
  • Sugar: 159g
  • Protein: 623g

Nutrition

Calories: 340kcal | Carbohydrates: 18.7g | Protein: 62.3g | Fat: 1.8g | Saturated Fat: 0g | Sodium: 404.2mg | Fiber: 0.2g | Sugar: 15.9g

19 Comments

  1. Jakub on June 27, 2013 at 12:00 am

    Just made this in a dutch oven and it turned out great. Thanks for the recipe. Used a slow cooker -> dutch oven conversion table found here: http://www.cookingincastiron.com/files/20080123_slowcooker_to_dutchoven.html.

  2. Walt on June 30, 2013 at 12:00 am

    Hey Derek,

    Whenever anyone mentions nutrition facts of chicken breast, its always pre cooked weight right?

  3. Jamie on July 3, 2013 at 12:00 am

    First the cottage cheese breakthrough, now this. My house smells awesome and the chicken tastes even better. I added some sour cream on top for a little fat. It is a little saucy, but I drank the juice after. It was that good.

    I have issues with chicken. For some reason to me it is always boring, dry, and makes awful leftovers. This is finally a recipe that I can’t stop eating and will keep well for the next couple days.

    Oh and I found out that Yuengling makes BBQ sauce. Pretty tasty. I love Sweet Baby Rays, but I try to avoid sauces with high fructose corn syrup.

    I grabbed some Jello packets on the last grocery run. Hopefully I can save some calories for desert in the coming days.

    Thanks for the great recipes.

    • Jamie on July 3, 2013 at 12:00 am

      Forgot to add, it is pretty awesome that your recipes are on MyFitnessPal.

      • Derek Howes on July 8, 2013 at 12:00 am

        Thank you. I try to add most of them. 🙂



    • Derek Howes on July 8, 2013 at 12:00 am

      Awesome Jamie! You’ll have to let me know how you like the desserts too. How was the Yuengling BBQ sauce? I’ll have to look for it!

  4. grey on July 22, 2013 at 12:00 am

    this was awesome. i served it with roasted sweet potato cubes and broccoli. next up-chicken muffins

  5. Cj on May 19, 2014 at 12:00 am

    How much is one serving say in grams?

  6. david armstrong on June 15, 2014 at 12:00 am

    I see a lot of the recipes are 10 servings is it ok to split in half and mske 5 servings? Thanks.

  7. Louis-Guillaume on June 29, 2014 at 12:00 am

    Very good with the protein cornbread

  8. InCorporeSano on June 25, 2015 at 12:00 am

    Tried this for the first time yesterday, with one difference from the instructions: because of my schedule, instead of cooking for three hours on high, I did seven hours on low, then increased the heat to high after shredding for a final hour. THIS. IS. AWESOME. Perfect balance of meat, moisture, and flavor. Definitely a go-to recipe!

  9. Fred on January 19, 2016 at 12:00 am

    How long will this last in the fridge? I plan on making 1/4 of the recipe at a time, if that helps. I want to make it Sunday, then eat 1/3 on Sunday, 1/3 on Tuesday, and 1/3 on Thursday. So 4 days.

  10. Dani on September 7, 2016 at 12:00 am

    Just great recipe!
    Just wanted to ask – how did you measure the chicken macros?
    I’m using another bbq sauce and italian dressing, so I wanted to know how to calculate the chicken macros.
    Thanks a lot! 🙂

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