Recipe: Slow Cooked Pulled Chicken and Green Bean Casserole

Pulled Chicken and Green Bean CasseroleThis Pulled Chicken and Green Bean Casserole is a great meal that you can keep all the ingredients on hand for those days you need to go grocery shopping but don’t have time. I had the BBQ sauce left over in my freezer. It is the same recipe I used for the Pulled Pork Casserole. I only had chicken breasts in the freezer but you can use any boneless cut of chicken. The higher the fat content of the yogurt, the creamier the green bean casserole will be. 

Pulled Chicken
Pulled Chicken Breast

4 skinless boneless chicken breasts
1 serving of BBQ sauce (recipe below)

Place the chicken breasts on a baking pan lined with aluminum foil for easy clean up. Cover chicken with bbq sauce. Bake in a 275 degree oven for 2 hours. You could also throw this in a slow cooker on low for 4 hours. Once slightly cooled, use two forks to pull chicken apart.

BBQ sauce

1 7 oz can tomato paste
¼ cup balsamic vinegar
¼ cup unsweetened applesauce
1 tablespoon each of garlic powder, chili powder & smoked paprika
Salt and pepper to taste

Mix all ingredients and simmer on low heat for 30 minutes.

Green Bean CasseroleGreen Bean Casserole

3/4 cup plain Greek Yogurt
1/2 packet Simply Organic French Onion Dip Mix
2 cups frozen green beans
1/4 cup Parmesan cheese, flaked or grated

In a large bowl mix Greek yogurt and dip mix together. Steam green beans until slightly under cooked and throw into large bowl with yogurt mix. Gently fold the beans into yogurt mixture until well combined. Place in greased baking dish and sprinkle with Parmesan cheese. Bake in a 325 degree oven for 20–25 minutes.