Monday, May 9, 2011

MIM #8 - Crockpot Teriyaki Chicken Sandwiches

Yes, it is Monday again. Here is the MIM (Menu Item Monday) for the week. I made this recipe the other day and it turned out delicious. I ended up having it for 2 meals and DH had it for 3 meals. Oh, and just so you know, I typically do not like leftovers. There are a few things I can eat leftovers of, pizza or pasta and such, but not meats. So, for me to eat this for a second meal, it had to be good.

Crockpot Teriyaki Chicken Sandwiches - makes 5-6 sandwiches
12 ounces boneless skinless chicken pieces (I used a breast and a few thighs)
1 - 8 ounce can pineapple tidbits, drained
1 small onion, diced
1/2 cup teriyaki style BBQ sauce (I used Bone Suckin' Yaki) plus a little extra for finishing

Put all ingredients in a crockpot in order listed above. Cover and cook on low for 6 hours.
When chicken is cooked, remove the chicken and shred. Drain off the majority of the liquid left in the crockpot using a strainer if necessary to save the pineapple/onion pieces. Put the shredded chicken/pineapple/onion back into the crockpot, add just a little bit more of the teriyaki style BBQ sauce and warm through. Serve on your favorite bun/bread.
Total calories for the recipe, not counting the bread, is about 850, depending on the chicken pieces you use and the type of teriyaki style BBQ sauce you use. I served it on those 100 calorie sandwich thins and had some homemade coleslaw on the side. It was easy to stay within my 500 calorie range for dinner.

I hope you enjoy this recipe from The Tortoise's Weigh! See you tomorrow for a great book review.

1 comment:

  1. Looks yummy! I love pineapple with chicken!

    ReplyDelete