Hello Friends,

These Slow Cooker Italian Pulled Chicken Sandwiches with Goat Cheese that I got from my Weight Watchers files were amazing. The chicken was perfectly flavored, and was so tender and juicy. The spinach and roasted red pepper were a nice flavor (and fiber!) boost, and the crispy toasted roll with goat cheese was the icing on the the cake.

The key is finding the right roll to use. I like the Half Baked Panini Rustic Rolls from Trader Joe’s. They are fat free and just 3 Points +. I toasted them to add a nice crunch to the sandwich, which was divine. The fresh basil added such a lovely aroma and a delightful and bright essence. Each sandwich comes out to a total of only 8 Points +, which is pretty darn good for what you get!

Slow Cooker Italian Pulled Chicken Sandwiches

• 6 sandwich rolls (I used Trader Joe’s Half-Baked Panini Rustic Rolls)
• 1 lb skinless, boneless chicken breasts
• 1 12oz jar roasted red peppers, drained and chopped
• 1 14-16oz package frozen chopped spinach, thawed
• 5 oz goat cheese
• 1 cup fresh basil leaves
• 4 garlic cloves, minced
• 1 packet Italian dressing mix
• Salt and pepper to taste

Instructions

1. Place chicken in slow cooker. Add in Italian dressing packet and garlic. Coat chicken breasts well on all sides.
2. Cover and cook on low for about 5 hours.
3. Using two forks, shred chicken. Then add in red peppers and thawed spinach. Cover and cook for another two hours. Season with salt and pepper to taste.
4. Toast rolls and spread goat cheese evenly amongst the rolls. Scoop out about ¾ cup chicken and place onto bun. Top with a few basil leaves and other half of bun. Serves 6.

Per Serving - 315 calories; 6.5g fat; 34g carbohydrates; 27g protein; 4g fiber

Pair it with the baked yam sticks below and a small Mixed Greens Salad for a must try Lunch or Supper.

Baked Yam Sticks

• 3 large sweet potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin
• dash cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp salt or seasoned salt

Pre-heat the oven to 400 degrees.

In a large bowl, toss together all ingredients until potatoes are evenly coated with oil and spices.

Place potatoes on a single layer on a baking sheet and bake for about 30 minutes, or until done.

Per Serving Calories 132, Total Fat 1.9g, Carbs 27g, Protein 2.6g

Happy Monday My Friends,

Phil

Hi Phil,
Your recipes, all look so good. Even being full they still are inviting.
I just got some sweet potatoes, will have to try these yam sticks.

Now I think this guy is so cute. I love donkeys, good or bad hairstyle. lol

Hi Myrna,

Thanks for the Comments. There's nothing I like better than sharing with my Friends.

Have A Bright & Beautiful Week,

Phil

Hello Friends,

Can't you just smell that pot of bubbling goodness filling the house with all those rich aromas? A hearty slow cooker soup is the perfect antidote to that fall chill. This rich and creamy soup is a family favorite. Garnish with chives, if desired.

Slow Cooker Creamy Potato Soup

8 potatoes, peeled and cubed

4 cups chicken broth

1 pound bacon, cut into 1 inch pieces

3 leeks, sliced

1 cup heavy cream

Directions

1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Have A Good One,

Phil

Hello Everyone,