¼teaspooncrushed red pepper flakes, more for garnish if desired
¾cupcanned lite coconut milk
Lay the chicken breasts in a single layer at the bottom of your slow cooker.
In a large bowl, combine the PB2 and water and stir until creamy. Add the remainder of the ingredients and stir until well combined. Pour the sauce over the chicken in the slow cooker to cover the chicken. Cook on low for 5-6 hours until chicken is cooked through and shreds easily.
Remove the chicken to a plate or cutting board and shred with two forks (it should fall right apart). Put the shredded chicken back into the slow cooker and stir into the sauce. Continue to cook on low for another 5-10 minutes without the lid and then serve. Feel free to sprinkle a pinch more crushed red pepper flakes on yours if you’d like some heat.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information: 205 calories, 11 g carbs, 7 g sugars, 6 g fat, 2 g saturated fat, 27 g protein, 1 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1/2 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 5 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 5 per serving (P+ calculated using the recipe builder on weightwatchers.com)adapted from Taste of Home