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.

Boneless Breast of Turkey Roast Prepared in the Slow Cooker

The holidays are in full swing and the best time to bake and cook is right now. Family and friends enjoy nothing more but to have delightful memories and delicious food to treasure each holiday :) Well today I am going to give you my recipe for A Herb Breast of Turkey Roast prepared in the slow cooker. Cooking this turkey in the slow cooker is a great alternative to roasting a turkey in the oven, always comes out juicy and tender. Let get started...

Ingredients:
3lbs Boneless Breast of Turkey Roast, thawed
3/4 cup white wine
1/2 cup low sodium chicken broth
2 sprigs of rosemary
2 sprigs of oregano
(optional, I had oregano available in my herb garden so I used it)
3 sprigs of thyme
1/2 red onion, cut into wedges
2 stalks of celery, cut into 3 sections
3 carrots, cut into 3 sections
4 garlic cloves
1/2 tsp nutmeg
1/8 to 1/4 tsp sage (or fresh sprigs)
kosher salt and fresh ground pepper to taste

First, pour white wine and chicken broth into the slow cooker. Add turkey roast and place skin side up.

Next, rub  the top of the turkey with nutmeg, sage, salt and pepper.

Last, add all the fresh vegetables, garlic and herbs around the turkey.

Cover and cook on low 8 hours until the internal temperature of the turkey reaches 170.

After 4 hours, check temperature at center, ends and near top for food safety. Turkey must reach 140 degrees within 4 hours.

When ready to serve remove turkey from slow cooker and strain the broth. Serve broth over sliced turkey. The turkey is so tender I couldn't even get full slices on the plate in this photo!



Enjoy!

Carne Guisada Tacos

Carne guisada is Spanish for "stewed meat". This dish is really great for those cool days and when you are looking for something different to prepare. These tacos can be prepared over the stove top or placed in a slow cooker, your choice.  Either way you prepare this dish the outcome is delicious!
This Mexican stewed meat is wonderful served with warmed flour tortillas, over rice, or as a warm stew.



Ingredients:
adapted from- HEB ShowTime
serves 8
2 pounds of beef stew meat
salt and pepper
olive oil
2 cups of Pico de Gallo, see my recipe below
6 TBS flour
2 tsp chili powder
1 tsp cumin
1 tsp oregano
3 cups chicken broth
1- 4 oz can green chilies

Pico de Gallo
4 roma tomatoes, chopped
1  jalapeño, seeded and chopped (add seeds if you want more spice)
2-3 garlic cloves minced (depending on the size of your garlic cloves and taste)
1/2 sweet yellow onion, chopped
1/4 cup chopped cilantro (or to taste)
juice of 1 lime or lemon
kosher salt and ground pepper (to taste)
1 tsp apple cider vinegar

Mix all ingredients together and enjoy the freshness and the aroma of all these wonderful Mexican flavors!
Makes approximately 2 cups.

Directions:
Season beef with salt and pepper. Heat 2 TBS of oil in a large skillet over medium -high heat. Brown beef and transfer browned beef to slow cooker. Add more oil to the same skillet and then add pico de gallo and cook for about 3 minutes. Then add flour and seasonings and combine well.
Slowly add broth to skillet while constantly stirring. Bring to a boil and stir until thickened slightly. Add green chilies and then pour mixture over beef and cook 4-6 hours or until beef is tender.

You can also prepare this beef mixture on the stove top. After browning meat and preparing the mixture, simmer for about an hour and a half, or until beef is tender. Stir occasionally, to prevent sticking. I have prepared this dish both on the stove top and in the slow cooker and both are delicious. Serve with warmed flour tortillas, over rice, or as a warm stew. Garnish with pico de gallo, avocados, and sour cream.

Enjoy!

Slow Cooker Creamy Chicken

One day last week I did not have anything planned out for dinner, nor did anything sound tempting enough to prepare.
I did not even want to think about going to the grocery store,
we have a love hate relationship!
Knowing I had to get dinner started sometime soon, I raided my pantry and came out with the ingredients listed below.
To my surprise I created a very successful and comforting dinner for the family!
This slow cooker creamy chicken pairs well with cheesy, garlic and herb mashed potatoes (click here for recipe)
and fresh steamed broccoli.
I will definitely be making this again!

1 12oz Pacific Cream of Chicken
1 12oz Pacific Cream of Celery
(I highly recommend Pacific brand if it is available at your
grocery store)
3/4 cup Chicken Broth
1/4 tsp kosher salt & fresh ground pepper (or to your taste)
1 tsp garlic and herb seasoning
1/2 tsp onion powder
4 boneless, skinless chicken breasts

Add the cream of chicken, cream of celery, chicken broth, salt, pepper, garlic and herb, and onion powder in a mixing bowl and combine well.
Place chicken breast in the slow cooker and pour the mixture over the chicken and cover. I cooked this chicken for 6-8 hours on low, but if needed cook on high for 3-4 hours.

You can serve the whole chicken breast or shred all the chicken breast. Shred chicken and place back in the crock pot to let the gravy soak in the shredded chicken. This is excellent served over mashed potatoes!

This chicken would work really well in chicken and dumplings or chicken pot pie!

Hope you enjoy!
Thank you for stopping by and have a wonderful day :)

Crock Pot Beef Tips & Rice

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I am now finding a new love for my crockpot!
I do love cooking on my stove, but I am learning that the
crockpot is a fun tool to use too!
It needs a little respect now and then :)
I threw this together last week and it turned out wonderful.
This is a delicious meal everyone will enjoy!

2.5 lbs. beef chuck shoulder roast
2 cups beef broth
1/4 cup flour
3 TBS worcestershire sauce
2 TBS red wine vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
salt and pepper to taste ( I use about 1/2 tsp of each)
1 green and red bell pepper
1 small sweet onion
rice of your choice
(I cooked my rice in a separate pan, and
I use a mixture of white and brown)

First cut roast into approximately 1 inch chunks and place in
crock pot.

In a small mixing bowl add 1 cup of broth and 1/4 cup of flour and whisk until a smooth consistency. Then in a small sauce pan heat the additional 1 cup of beef broth over medium heat just until it steams, not boiling! Turn beef broth on low heat, slowly add the beef broth flour mixture and whisk constantly until thickened. Remove gravy from heat and add more beef broth as needed to reach your desired consistency. It is ok If there is a few lumps. The gravy will thin out as it cooks in the crock pot.

Add beef gravy, worcestershire sauce, red wine vinegar, and
seasonings to crockpot and combine well.

Cook for 6-8 hours.

Sauté red peppers, green peppers, and sweet onion in about 2 TBS of butter over medium heat until tender.

Serve beef tips and gravy over a bed of rice and top with
sautéed peppers and onions.
Salt and pepper to taste or sprinkle Tony’s Original Creole Seasoning in place of salt for a little more spice!

Enjoy :)

Shredded Chicken Tacos

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Ok, I will admit I am not a huge crock pot girl!
I know a lot of women love this gadget in their kitchen,
and I do too, but
I just do not use a crock pot very often.
Well, I was on Pinterest (no way) and have recently seen a lot of pins for crock pot chicken tacos.
I know this is nothing new but I have actually
never tried this before!
Shocking isn’t it, so off to the store I go!
Most recipes I have seen only have a few ingredients: a jar of your favorite hot sauce, juice of a lemon, maybe a package of taco seasoning, and 4 chicken boneless chicken breast.
Easy, right?
Well of course when I get to the store they are OUT of my
favorite hot sauce, so what was I to do!
Hello! Grab fresh ingredients to make my own; I can do this!
The outcome was the most delicious, tender, shredded taco meat I have ever made. I think these may be fool proof!

How I made the hot sauce for the chicken:

5 roma tomatoes (peeled)
2 garlic cloves minced
1 TBS jalapeno seeded and finely minced
1/2 sweet onion finely chopped
handful of chopped cilantro
1/4 tsp cumin
1/2 tsp chili powder
4 TBS of fresh lemon juice
1/2 tsp salt
a few turns of fresh ground pepper
2 TBS vegetable oil
1 can of mild Rotel
1 TBS honey

Put all ingredients in a food processor and pulse a few times until you reach your desired consistency.
You can also use a blender.

Add 4 boneless, skinless chicken breast to the crock pot and pour the hot sauce over the chicken. Cook on high for 4 hours and you will have amazingly tender chicken taco meat!
I am sold :)
Definitely making shredded chicken tacos again!
Don’t forget to pack your taco with all those nutritious, yummy toppings: shredded lettuce, sour cream, black olives, avocados, tomatoes, shredded cheese, or whatever your taco desires!

A fun tip!
Put sour cream in a baggie, zip close, and cut a small hole in the corner for a evenly spread of sour cream.

Crock Pot Apples Stuffed with Walnuts

This recipe was inspired by Charoset served during Passover. I love how simple this dish is and it can easily be described as elegant. 

Ingredients:

6 gala apples (washed and cored)

1 cup of chopped walnuts

1 tsp cinnamon

2 TBS Manischewitz Concord Grape Wine (add more if you like)

1/4 cup brown sugar

1/2 cup of Apple Juice (I use Simply Apple)

 

1. In a mixing bowl combine chopped walnuts, cinnamon, Manischewitz, and brown sugar. Mix all ingredients well. Add apple juice to crock pot and then place apples in the crock pot. Stuff apples with the walnut mixture and cook on high for about 2 to 3 hours or until apples are tender.

   When serving pour juice over apples and serve warm.
Enjoy!