Quick Prep Slow Cooker
Memphis-Style Barbecue Spaghetti
Spinach, Apple and Celery Salad
Ingredients
- 3 lb boneless, skinless chicken breasts
- 1 onion, chopped
- 3 cloves garlic, minced
- 1½ cups organic ketchup
- ½ cup apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp smoked paprika (or use regular)
- ½ tsp cayenne pepper
- 1 (16-oz) pkg whole-wheat spaghetti
Instructions
- Combine all ingredients except spaghetti in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 hours.
- Shred meat with 2 forks. Reserve 2½ cups chicken mixture for Barbecue Chicken-Stuffed Sweet Potatoes recipe.
- Cook spaghetti according to package directions.
- Serve remaining chicken and sauce over pasta.
Side Dish Ingredients
- 2 Tbsp fresh lemon juice
- 2 Tbsp olive oil
- 2 tsp honey
- 1 (6-oz) pkg baby spinach
- 3 stalks celery, thinly sliced
- 1 red apple, thinly sliced
Side Dish Instructions
- Whisk together lemon juice, olive oil, and honey in a large bowl. Add spinach, celery, and apple; toss well. Season to taste with salt and pepper.
Meal Plan
This recipe selected from the eMeals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
