These Slow Cooker Italian Pulled Chicken Sandwiches with Goat Cheese were AMAZING. The chicken was perfectly flavored, and was so tender and juicy.

The spinach and roasted red pepper were a nice flavor (and fiber!) boost, and the crispy toasted roll with goat cheese was the icing on the the cake. This was truly an amazing meal.

The key is finding the right roll to use. I like the Half Baked Panini Rustic Rolls from Trader Joe’s. They are fat free and just 3 Points. I toasted them to add a nice crunch to the sandwich, which was divine.

The fresh basil added such a lovely aroma and a delightful and bright essence.Pair it with some roasted vegetables, soup or salad for a low Points Weight Watchers meal.

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I had some of my extra weekly Points allowance available, so I served mine with some garlic fries :). Sooooooo good!

These Weight Watchers Slow Cooker Italian Pulled Chicken Sandwiches are a MUST try, folks.

italian pulled chicken sandwich

SLOW COOKER ITALIAN PULLED CHICKEN SANDWICHES WITH GOAT CHEESE

Juicy pulled chicken seasoned with Italian herbs, and served on a toasted roll with goat cheese and fresh basil, this Weight Watchers Slow Cooker Recipe is too good to pass up. Makes for a wonderful and delicious healthy dinner or lunch idea.
from votes
Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Servings 6 servings
Calories 360 kcal

Ingredients
  

  • 6 sandwich rolls (I used Trader Joe’s Half-Baked Panini Rustic Rolls)
  • 1 lb skinless, boneless chicken breasts
  • 1 12 oz jar roasted red peppers (drained and chopped)
  • 1 14-16 oz package frozen chopped spinach (thawed)
  • 5 oz goat cheese
  • 1 cup fresh basil leaves
  • 4 garlic cloves (minced)
  • 1 packet dry Italian dressing mix
  • Salt and pepper to taste

Instructions
 

  • Place chicken in slow cooker. Add in Italian dressing packet and garlic. Coat chicken breasts well on all sides.
  • Cover and cook on low for about 5 hours.
  • Using two forks, shred chicken. Then add in red peppers and thawed spinach. Cover and cook for another two hours. Season with salt and pepper to taste.
  • Toast rolls and spread goat cheese evenly amongst the rolls. Scoop out about ¾ cup chicken and place onto bun. Top with a few basil leaves and other half of bun.

Notes

Entire recipe makes 6 servings
Serving size 1 sandwich
Each serving = 6 Points*
*based only on ingredients with an SP Freestyle value

Nutrition

Calories: 360 kcalCarbohydrates: 35.8 gProtein: 31.2 gFat: 10.8 gSaturated Fat: 5.9 gCholesterol: 73 mgSodium: 669 mgPotassium: 829 mgFiber: 3.4 gSugar: 3.4 gCalcium: 240 mgIron: 5 mg
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13 Comments

  1. Made this last night and absolutely loved it!!! My boyfriend talked about it all night and has already when I’m going to make it again! Thanks so much for the great recipe!

  2. Can I throw in the frozen spinach in the beginning or does it have to be thawed and added later?

    • LaaLoosh Reply

      The chicken will release it’s own liquid as it’s cooked, but if you want to add a tbsp or two of broth in with it, you can.

  3. Made this last night. Might just be the best thing I’ve made on this site, thanks!

  4. Lila Breed Reply

    Also, do you need to add any liquid to the chicken in the crock pot?

    • LaaLoosh Reply

      You can add a tbsp or two of water with it, to help it dissolve easier, but during the cooking, the chicken will release a lot of it’s own juice and dissolve it.

  5. Lila Breed Reply

    Do you need to make the Italian mix or does it go on the chicken dry?

    • LaaLoosh Reply

      Just the dry packet. You can add a tbsp or two of water with it, to help it dissolve easier, but during the cooking, the chicken will release juice and dissolve it.

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