Slow-Cooker BBQ Chicken Meatball Open-Face Sandwiches

• 1 lb. lean ground chicken
• 2 Tbsp. (1/2 of 1.4-oz. pkt.) dry vegetable soup mix
• 1 egg
• 1 green pepper, chopped
• 1 small onion, sliced, separated into rings King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup KRAFT Light Original Reduced Calorie Barbecue Sauce
• 2 thin whole wheat sandwich buns, split

1. Mix meat, dry soup mix and egg just until blended; shape into 1-inch balls.
2. Place in slow cooker; top with peppers, onions and barbecue sauce.
3. Cover with lid.
4. Cook on LOW 5 to 7 hours (or on HIGH 2 to 3 hours).
5. Stir gently to evenly coat meatballs and vegetables with sauce.
6. Place 1 bun half on each serving plate; top with 1/4 of the meatball mixture.

lean ground chicken, vegetable soup mix, egg, green pepper, onion, barbecue sauce, whole wheat sandwich buns

Taken from www.kraftrecipes.com/recipes/slow-cooker-bbq-chicken-meatball-open-face-sandwiches-168948.aspx (may not work)