Sandwiches & Wraps : Hot sandwiches Last Updated: Apr 25th, 2009 - 19:00:53 Barbecue Chicken Sandwiches By Sandra Woodruff  Printer friendly page Yield: 10 servings 3 1/2 pounds skinless bone-in chicken breasts 3/4 cup finely chopped onion 3/4 cup chicken broth 1/2 teaspoon ground black pepper 1 to 1 1/3 cups barbecue sauce 10 whole wheat or multigrain burger buns 1. Place the chicken in a 3 1/2-quart slow cooker and sprinkle with the pepper. Scatter the onions over the top and pour in the broth. Cover and cook at high power for 4 hours or until the meat is very tender and falling off the bones. 2. Remove the meat to a large cutting board and set aside to cool slightly. Strain the broth into a fat separator cup. Pour 2/3 cup of the defatted broth into a large skillet and stir in the barbecue sauce. (Save the remaining broth for another use.) 3. Remove the chicken from the bones and pull into shreds. There should be about 4 1/2 cups. Add the meat to the skillet and toss to mix with the sauce. Cover and cook over medium heat for several minutes to heat through. Add more broth or sauce if desired. Place 1/2 cup of the mixture in each bun, and serve hot. Nutritional Facts (per serving) Calories: 280        Carbohydrates: 34 g         Cholesterol: 54 mg     Fat: 4.9 g     Sat. Fat: 1.2 g Fiber: 3 g     Protein: 24 g        Sodium: 587 mg    Calcium: 53 mg Potassium: 328 mg GI rating: moderate Diabetic exchanges: 3 lean meat, 1 1/2 starch, 1/2 carbohydrate *To reduce calories and carbs: Use reduced-carb barbecue sauce and light/reduced-calorie wheat buns (-77 calories, -12 g carb, -1 carbohydrate exchange). Note: Freeze any leftover barbecue chicken mixture for later use. © Copyright 2005 by eatsmarttoday.com Top of Page