Easy Chicken Rarebit

Easy Chicken Rarebit

Prep: 20 minutes
Cook: 4 to 5 hours (low) or 2 to 2 1/2 hours (high)

omg - this sounds soooooo good - for summer crockpot users: cook on back porch to keep heat out of kitchen and house cooler!


  • 1-3/4  pounds  skinless, boneless chicken breast halves (Yeah, I'll just use cheap thighs, thanks)
  • 1  14- to 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 Lower the carb count by skipping the bread. Serve on romaine lettuce rollers.
  • 4    slices bacon, crisp-cooked, drained, and crumbled (optional)
  • 1    tomato, chopped (optional)
  •     Kosher dill pickles (optional)


1. 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.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
3. To serve, spoon chicken and sauce mixture over bun halves. If desired, sprinkle with crumbled bacon and tomato. Serve with dill pickles, if desired. Makes 6 servings.

Nutrition Facts

  • Calories340,
  • Total Fat (g)12,
  • Saturated Fat (g)4,
  • Cholesterol (mg)102,
  • Sodium (mg)823,
  • Carbohydrate (g)21,
  • Fiber (g)3,
  • Protein (g)36,
  • Percent Daily Values are based on a 2,000 calorie diet


Popular posts from this blog

The Tantrum and the Carb Cabinet

Fw: Cake in a Cup