Tonight's Menu: Open Faced Pulled BBQ Chicken Sandwiches, Herb Potatoes and Mixed Vegetables.
Well, after yet another not so brief break from blogging, I'm back to share some new recipes I've tried out in the last couple of months. As of late, I've been trying to perfect some of my crock pot recipes, and I think I'm well on my way to finding the perfect slow cooker ribs. Today, I'm testing out BBQ pulled chicken. It's a simple enough recipe that you can modify to suit your tastes, and a great meal to cook during the week when you're busy with work, school, or life in general. Here's the recipe:
• 5 boneless, skinless chicken breasts (Or, if you have dark meat lovers in your household, you can use a combination of boneless, skinless chicken breasts and boneless, skinless chicken thighs)
• 1 bottle BBQ sauce (Get the good stuff! Watery BBQ sauce will have very little flavour, and you really want to pack a punch with the sauce. Tonight, I’m using Jack Daniel’s BBQ sauce)
• 1 medium sized onion, sliced thinly
• Salt and pepper, to taste
Season the chicken breasts with salt and pepper and put into the crock pot. To the crock pot, add the thinly sliced onion, and BBQ sauce. Set slow cooker on high, and cook for 3-4 hours. If you’re going to put this on for a meal that’s ready for when you walk in the door, cook on low for 6-8 hours.
When the chicken is done, pull out the chicken breasts and shred with two forks. Place shredded chicken back into the BBQ sauce for 10 minutes while you prepare the buns or bread for your sandwich. For my sandwiches, I buttered the bread with a bit of butter and some garlic and toasted it. Top the toasted bread with the shredded chicken.
For the potatoes, I just boiled up four potatoes, cut into medium sized pieces. Cook them until they’re fork tender. Drain the water off, and put back into the pot to get rid of excess moisture. To the pot, add some butter, salt, pepper and Italian seasoning.
Happy Eating!
