Slow Cooker BBQ Shredded Chicken

This last Super Bowl Sunday I prepared these yummy Slow Cooker BBQ Shredded Chicken Sandwiches topped with a Avocado and Tomatillo Slaw. They were definitely the hit of the show! I am so excited to share this recipe with you so let's get started!

Ingredients List:
4 larger chicken breast
1 1/2 cup ketchup
1/2 cup worcestershire sauce
1/4 cup red wine vinegar
1/2 cup water
1 TBS vegetable oil
1 TBS whole grain mustard
2/3 cup brown sugar
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp all spice
1/8 tsp cloves
1/2 tsp cayenne pepper (or to taste)
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
3 lemon slices
BBQ sauce makes 2 1/2 cups.

Mix all ingredients (excluding the chicken) in a bowl. Add chicken breast to the slow cooker and pour your desired amount of BBQ sauce over the chicken and then add lemon slices.  If you want a bolder flavor add more and for a mild flavor add less BBQ sauce. Cook on high for 4 hours.

Chicken ready is ready to be shredded, don't forget to remove the lemon rinds.

You can shred the chicken right in your slow cooker. The chicken is so tender all you need is a butter knife and fork. Mix the chicken with the sauce and get ready to make your sandwich.

 A great addition to the BBQ Shredded Chicken Sandwich is coleslaw, if you are looking for a new spin on coleslaw
click here for my Avocado and Tomatillo Slaw recipe.

Avocado and Tomatillo Slaw

My family and I adore this Avocado and Tomatillo Slaw.
It is sooo good on Grilled Fish Tacos and Slow Cooker BBQ Shredded Chicken Sandwiches.
This recipe has moved to CherishedBliss.com, click here for the full recipe!

Blueberry Oatmeal Bread

This recipe has moved to Cherishedbliss.com, click here for the full recipe!


Blueberry Oatmeal Bread

Salmon in an Iron Skillet

My whole family enjoys salmon, I try to cook salmon a least once a week. My favorite way to cook it is on the grill, but they other night I cut salmon fillets and placed them in an iron skillet. This meal was such a hit! I would love to share this recipe with you, so let's get started.

Remember to seek salmon that is wild caught vs. farm raised. Farmed raised salmon tend to be housed with hundreds of fish in a bin, fed pellets, and given artificial coloring for the pink color. Wild caught salmon have their pink color from a natural ocean diet and they are leaner because they are free to swim in the ocean.

What you need:
salmon
butter of your choice
garlic and herb seasoning
salt and pepper
fresh chopped parsley
lemon juice
lemon slices

Frist oil your iron skillet and place salmon fillets skin side down. Season fish with salt, pepper, and garlic & herb seasoning.

Lay a slice of butter on each fillet and top with a lemon slice. Then take one large lemon and squeeze the juice over all fillets, then sprinkle fresh parsley over each fillet.

Cook at 400 degrees until the internal temperature of the salmon reaches 145 degrees or until flesh is opaque and separates easily with a fork, about 20-25 minutes. Then I place mine under the broiler for a few minutes, but that is completely optional.

Once your salmon is done serve with a nice side of mashed red potatoes and fresh steamed green beans and you will have one awesome meal that your whole family will love!

Enjoy!

Cucumber, Tomato & Feta Salad

Over the holidays I made this lovely cucumber, tomato, and feta salad. This salad  was such a hit with the family that I will be making this very often in my kitchen. Serve with your favorite crackers or pita bread. This would also make a great topper for hummus!

All you need is:
cherry tomatoes, quartered
pickling cucumbers or salad cucumbers, quartered and diced
1 yellow bell pepper, diced
Greek kalamata olives, chopped
crumbled feta cheese (I used a tomato basil feta in this batch)
salt and pepper (to taste)
fresh lemon juice (to taste)

Mix all ingredients together and serve immediately or refrigerate.

This is such a wonderful snack or a light lunch option.

Enjoy!