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You will need-
4 large chicken breasts
1/2 litre of chicken stock
Salt & Pepper
5 tbsp Worcestershire sauce
1 tsp mustard powder
3 tbsp balsamic vinegar
2 cloves of garlic, crushed
3 tbsp sweetener
Salt and freshly ground black pepper
1 tsp smoked paprika
Place the chicken breasts in the slow cooker with the stock. Season with salt and pepper.
Cook for 4 hours on high or 8 hours on low.
Fry off the garlic then add the rest of the BBQ sauce ingredients. Leave to simmer and reduce down.
Once cooked, remove the chicken from the slow cooker and place on a chopping board. Shred the chicken with 2 forks.
Split the chicken in half and mix one half with the BBQ sauce.
Allow to cool then refrigerate as soon as possible, limiting the amount of time it is exposed to room temperatures. Never leave the chicken at room temperature for more than two hours. Cooked chicken can be store for up to three or four days in a refrigerator in a sealed container.