These slow cooker BBQ chicken meatballs are so delicious it seemed pointless to cover them up with extraneous bread. (Open-face sandwiches it is, then!)
What You Need
Original recipe yields 4 servings
1 lb. lean ground chicken
2 Tbsp. (1/2 of 1.4-oz. pkt.) dry vegetable soup mix
1 green pepper, chopped
1 small onion, sliced, separated into rings
1/2 cup KRAFT Light Original Reduced Calorie Barbecue Sauce
2 thin whole wheat sandwich bun s, split
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Let's Make It
Mix meat, dry soup mix and egg just until blended; shape into 1-inch balls. Place in slow cooker; top with peppers, onions and barbecue sauce. Cover with lid.
Cook on LOW 5 to 7 hours (or on HIGH 2 to 3 hours). Stir gently to evenly coat meatballs and vegetables with sauce.
Place 1 bun half on each serving plate; top with 1/4 of the meatball mixture.
Store remaining dry soup mix in airtight container at room temperature for another use.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
Top each serving with 1 Tbsp. KRAFT Shredded Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.