Slow Cooker Barbecue Chicken over Grits

I love having this in the fall or winter.  There's pumpkin in the grits that give it a seasonal touch, not to mention a great added boost of vitamins that plain grits wouldn't have.  I used just plain Kraft barbecue sauce, but you can use whichever is your favorite and it'll change the flavor just a little.  Last time I made this I used Jack Daniel's barbecue sauce and my husband thought it was just a little sweet, this time it was right on for him.  You can also add a little sour cream, chopped chives or cilantro to your bowl if you'd like.

 

Ingredients

For the chicken:
1 pound boneless skinless chicken breast
1/2 cup chicken broth
1 cup barbecue sauce
1 can no sodium chopped tomatoes
1 tablespoon chili powder
1/2 teaspoon ground cinnamon

For the grits:
2 1/4 cups water
1 cup quick cooking grits
1 cup canned pumpkin
3/4 cup shedded cheddar cheese
1/2 cup chicken broth

Directions

For the chicken:
Combine 1/2 cup chicken broth, the barbecue sauce, chili powder, can of tomatoes (including liquid) and cinnamon in a slow cooker.  Whisk to make sure everything is combined. Add the chicken and cook on low for five and half hours. Using two forks, shred chicken and let cook for another 30 minutes while you cook the grits.

For the grits:
In a large sauce pan, bring the other 1/2 cup of chicken broth and water to a boil. Stir in the grits and pumpkin. Lower the temperature and cook for another 5-7 minutes, or until thickened. Stir in the cheese.

To serve:
Place the grits in a bowl and top with the chicken mixture. If you would like, you can top with sour cream, green onions and/or cilantro (these haven't been calculated in the nutritional info.)


Nutritional Info
• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 256.6
• Total Fat: 3.1 g
• Cholesterol: 35.6 mg
• Sodium: 806.2 mg
• Total Carbs: 40.9 g
• Dietary Fiber: 3.3 g
• Protein: 17.4 g