Brown Sugar Chicken

3 lbs boneless, skinless chicken pieces
3/4 c brown sugar
3/4 c Splenda
1 c vinegar
1/2 c diet lemon-lime flavored soda
3 TBS minced garlic
3 TBS soy sauce
2 tsp black pepper

Place the chicken in crockpot. Combine remaining ingredients and pour over the top of the chicken. Cover and cook on low for 6-8 hours. Shred chicken, then serve with brown rice and green veggies.

(counts as Core + 2 WW points)

Serves 6

Hot Chick BBQ Chop Salad

For Salad
3 cups chopped romaine
3 ounces, cooked boneless skinless chicken breast
1/2 medium cucumber, chopped
1/4 cup red onion, chopped
2 T. sweet canned corn kernels
2 T. canned black beans
Optional: 1 T. chopped cilantro

For Sauce
1/4 cup canned tomato sauce
2 T. ketchup
2 t. brown sugar (not packed)
2 t. cider vinegar
1/2 t. garlic powder

Combine all sauce ingredients in a bowl. Coat chicken in sauce and heat (if desired).

Place all other ingredients in bowl and toss. Top with BBQ chicken and enjoy!

(A Hungry Girl cookbook recipe www.hungry-girl.com)

Sour Cream Salsa Chicken

Add a big ole’ jar of salsa to crock pot.

Add 4-6 boneless, skinless chicken breasts.

Add sliced onions and peppers if you like.

Sprinkle with taco seasoning. Cook on high for 4 hours or low for 8 hours. Remove chicken (if you can without it falling apart), stir in a few tablespoons of fat-free sour cream, and add chicken back. Serve over brown rice or use in a low point tortilla. Lots of options here…I think it would even make a good base for a chicken tortilla soup.