Slow Cooker 5-Ingredient Fall-Apart Chicken Thighs Directions:
Arrange the chicken thighs meaty-side up in the slow cooker, overlapping slightly only if needed.
In a medium bowl, stir together the onion soup mix, barbecue sauce, apricot preserves, and Worcestershire sauce until smooth and evenly combined.
Pour the sauce evenly over the chicken thighs, making sure the tops are well coated.
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches at least 165°F internally. For the softest fall-apart texture, the thighs should reach approximately 175°F to 185°F.
Carefully transfer the chicken to a serving platter. Stir the sauce in the slow cooker, then spoon the glossy apricot-barbecue glaze generously over the chicken before serving.
WW Points Calculation:
Bone-in, skinless chicken thighs: 32 points
Reduced-sodium dry onion soup mix: 4 points
Lower-sugar barbecue sauce: 12 points
Reduced-sugar apricot preserves: 14 points
Reduced-sodium Worcestershire sauce: 2 points
Points Information:
Total Points: 64 points
Servings: 8 servings
Points per serving: 8 points
Nutrition Information:
Calories: 305
Protein: 30 g
Carbohydrates: 16 g
Fat: 13 g
Fiber: 1 g
Sugar: 10 g
Sodium: 620 mg
I'm waiting for your comments! Enjoy!
