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Slow Cooker Low-Sugar Barbecued Chicken Lettuce Cups

Slow Cooker Low-Sugar Barbecued Chicken Lettuce Cups
  • Meal


  • Cusine


4 large boneless, skinless chicken breasts

1/2 cup reduced-sugar ketchup

2 T tomato paste

1/4 cup sweetener of your choice

2 T brown sugar

1/4 cup apple cider vinegar

1/4 cup mustard

2 tsp. green Tabasco sauce 

1 1/2 T Worcestershire sauce

1/2 tsp. Liquid Smoke

2 large heads Iceberg lettuce

2 avocados

1 T fresh-squeezed lime juice

1/2 tsp. chile powder

1/2 tsp. Vege-Sal 

2-3 green onions, sliced


Trim visible fat and any membranes from chicken breasts, then cut each chicken breast in half lengthwise.Stir together the low-sugar ketchup, tomato paste, sweetener of your choice, brown sugar, apple cider vinegar, mustard, Green Tabasco Sauce (affiliate link), Worcestershire Sauce (affiliate link), and Liquid Smoke (affiliate link) to make the barbecue sauce.Spray the slow cooker with olive oil or nonstick spray and layer the chicken in a single layer as much as possible.Pour over the sauce, so all the chicken is covered.Cook on high for one hour; then turn to low and cook 2-3 hours more. (Or just cook a little longer on low if you’re not going to be home to switch the slow cooker setting.)When the chicken is done, remove it to a cutting board to cool enough to handle.Put the sauce in a large frying pan and simmer over medium heat until it’s reduced by half, about 6-8 minutes.Use two forks to shred the chicken apart.When the sauce is reduced by half, put the chicken in the frying pan and stir to coat with sauce.You can heat the chicken in the pan for a few minutes if needed.To make lettuce wraps, combine the avocado, lime juice, chile powder and Vege-Sal (affiliate link) (or salt) to make the Easy Guacamole, and slice the green onions.Cut out the core of the lettuce with a sharp knife; then peel off two lettuce leaves together to make a “cup” to hold the barbecued chicken.Fill each lettuce “cup” with desired amount of the chicken mixture, top with guacamole and sliced green onions, and devour!If this makes more than you’ll eat at one time I would refrigerate the chicken and lettuce cups separately, but keep one avocado whole to mash up right before you eat the leftovers.The barbequed chicken can also be used for barbecued chicken sandwiches or Quesadillas.You can make the lettuce wraps with Slow Cooker Pulled Pork with Low-Sugar Barbecue Sauce if you prefer.