Submitted by Karen Bernsee
This is from Better Homes and Gardens Slow-Cooker Meals 2008
The cheese pasta sauce and the Worcestershire sauce make this dish reminiscent of Welsh rarebit.
Prep: 20 minutes
Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)
Makes 6 servings
1 3/4 lbs. skinless, boneless chicken breast halves
1 14 – 16 ounce jar cheddar cheese pasta sauce
1 tablespoon Worcestershire sauce
1 large onion, halved crosswise and thinly sliced
6 pumpernickel or rye buns, split and toasted, or 6 slices pumpernickel or rye bread, toasted and halved diagonally
4 slices bacon, crisp-cooked, drained, and crumbled (optional)
1 tomato, chopped (optional)
Kosher dill pickles (optional)
Cut chicken diagonally into 1/2-inch thick slices; set aside. In a 3 1/2 or 4-quart slow cooker, stir together pasta sauce and Worcestershire sauce. Add onion and chicken slices. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours. To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired.
Per serving: 340 cal., 12 g total fat (4 sat. fat), 102 mg chol., 823 mg sodium, 21 g carb., 3 g g pro.
Estimated WW Points 8