These BBQ Chicken Bowls are perfect for meal prep!
They can be made in the Instant Pot or slow cooker. I prefer making mine in the Instant Pot because it’s so quick and easy, but both work great.
For both blue and purple these BBQ chicken bowls are only 3 points each. For green they are 7 points.
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I like to make the coleslaw a little bit ahead of time, at least a couple of hours. It’s so much more flavorful that way.
As a shortcut I buy the pre-shredded coleslaw. I put that in a mixing bowl then start getting the dressing ready in a separate bowl.
The dressing is a mix of light mayonnaise, apple cider vinegar, granulated Splenda, celery seeds, salt and pepper.
Mix together the dressing ingredients then add about half of the dressing to the coleslaw. Stir it together then add the rest of the dressing and stir again.
At this point I cover the coleslaw and put it in the fridge for a couple hours. The coleslaw will stay good for a couple of days as long as it’s in a container with a lid in the fridge.
Next I start to get the chicken ready. If you’re using the slow cooker it will need to cook for 4-6 hours.
The Instant Pot will only take about a half hour.
For both methods I added the chicken to chicken broth and seasoned the chicken with garlic powder, salt and pepper.
Once the chicken is done cooking I shred it and add the BBQ sauce.
The last thing you need for the BBQ chicken bowls is corn. You can use fresh or frozen. I prefer fresh but this time of year I usually end up using frozen.
To assemble the bowls I divided the BBQ chicken into four bowls then did the same with the coleslaw and corn.
When I do this for meal prep I keep the chicken, coleslaw and corn separate until the day I’m eating it.
Yield: 4 servings (3 points per serving for blue and purple, 7 points for green)
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- 16 oz. coleslaw
- 1/2 cup light mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons granulated Splenda
- 1/4 teaspoon celery seeds
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 lb. boneless, skinless chicken breasts
- 1 cup fat-free chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup sugar-free BBQ sauce
- 1 1/2 cups corn
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Add the coleslaw to a mixing bowl.
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In a separate bowl mix together the mayonnaise, apple cider vinegar, Splenda, celery seeds, salt and pepper.
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Add half of the dressing mixture to the coleslaw and stir together. Add the remaining dressing and stir again. Cover and place in the fridge until you're ready to use it.
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Add the chicken broth and chicken to the Instant Pot. Add the garlic powder, salt and pepper.
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Place the lid on the Instant Pot and lock it. Make sure the lever is set to seal. Press the manual button and set the time for 8 minutes.
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When the time is up let the pressure manually release for 5 minutes, then release the pressure and remove the lid.
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Remove the chicken from the Instant Pot and shred it. Add the BBQ sauce and mix together.
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Add the chicken, garlic powder, salt, pepper and chicken broth to the slow cooker. Cook on high 4 hours, or low 6 hours.
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Remove chicken from the slow cooker and shred. Stir in the BBQ sauce.
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Divide the chicken, coleslaw and corn into four bowls and serve.
If you’re looking for other BBQ chicken recipes you can try these BBQ Chicken Wraps:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
