Bariatric Recipes of the Week:
Pulled BBQ Chicken

Pulled BBQ Chicken

This shredded BBQ chicken is FANTASTIC over salads, piled onto light buns, stuffed inside high-fiber tortillas with (rinsed) cole slaw, or eaten all by itself. Yummmmmm!


  • 1 1/2 lb. raw boneless skinless lean chicken breasts, halved
  • 1 cup canned tomato sauce
  • 1/2 cup ketchup
  • 2 tbsp. plus 2 tsp. brown sugar (not packed)
  • 2 tbsp. plus 2 tsp. cider vinegar
  • 2 tsp. garlic powder
  • Optional: red pepper flakes, to taste


  1. Place all ingredients except the chicken in the crock pot.
  2. Stir until mixed.
  3. Add chicken and coat well with the sauce.
  4. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.
  5. Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it.
  6. Return the shredded chicken to the crock pot, and mix well with the sauce.
  7. Season to taste with red pepper flakes.

Makes 7 servings (1/2 cup each).

Per serving:

149 calories, 23 grams protein, 1g fat, 10g carbs, <0.5g fiber, 462mg sodium, 9g sugars

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Another great recipe from Hungry Girl