HG's Buffalo-Style Shredded Chicken

By sunitagt

1/6th of recipe (about 1 cup): 195 calories, 2.5g fat, 773mg sodium, 10g carbs, 2g fiber, 4.5g sugars, 30g protein -- PointsPlus® value 4*

Ingredients

• 1 1/2 pounds raw boneless skinless chicken breasts, halved
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 cup chopped onion
• 1 1/2 tsp. chopped garlic
• 3 wedges The Laughing Cow Light Creamy Swiss cheese
• 1/3 cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/3 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
• 2 tbsp. reduced-fat Parmesan-style grated topping

Details

Servings 6

Preparation

Step 1

Place chicken in a crock pot. Top with celery, carrots, onion, and garlic. Add 1/4 cup water.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.

In a medium bowl, stir cheese wedges until smooth. Add hot sauce, yogurt, and Parm-style topping. Mix well. Add to the crock pot, and stir to coat.