Real Recipe: Crockpot BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Ahh March. Not only is it my birthday month, the month of my favorite holiday (St. Patrick’s Day – and yes, I am Irish!), annnddd the month of spring break, but it’s also March Madness! If the weather were a bit warmer here in MN, I’d say this was my favorite month of the year!

College basketball is by far my favorite sport to watch, so March Madness is obviously my favorite sport viewing time of year. Something about the excitement, the fans, the rivalry! And the brackets of course. Nothing like a little friendly competition among friends. Or family. Or yourself. You get the point :)

Last week I had to pick up the bf from the airport late one night, and thus decided to make something in the crockpot to be ready to eat when we got home. I don’t get to use the crockpot that much, so when I do get to, I’m psyched! I decided to make these BBQ Chicken Sandwiches, and man were they good!

You could also make this recipe completely in the oven, but I’m a bit afraid of leaving the oven on when I leave the house, so I adapted the recipe to work out in the crockpot (I don’t need any more potential “dangers” in the kitchen-ha!).

It’s a perfect thing to make for a lazy afternoon at home, watching basketball and cheering on your favorite team. The crockpot makes it easy to transport to a party as well :)

This was adapted from The Pioneer Woman’s Barbecue Chicken Sandwiches. I love the use of whole garlic cloves on top of the sandwiches, but if they aren’t really your thing you can mince them up before sautéing instead.

Here’s my recipe for some dang good BBQ Chicken sandwiches:

Ingredients:

1 whole cut up chicken

2 TBSP oil

1 whole sweet onion, cut up

10 whole cloves garlic

1 bottle of your favorite bbq sauce

Directions:

Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.

Remove chicken and place on clean plate.

Add onions and garlic and sauté until just softened.

Place chicken and bbq sauce into crock pot. Add in the onions and garlic.

Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.

Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!

Top your favorite rolls with the mix, and don’t forget to include a few onions and garlic cloves!

Note: We used our favorite bakery’s rolls which are sooo much better than the store-bought ones; fresh and delicious! Buttered and put on the panini gill for a couple minutes to toast them up = perfecto.

 

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Real Recipe: BBQ Chicken Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Delicious barbecue chicken sandwiches, perfect for your next get-together!
Ingredients
  • 1 whole cut up chicken
  • 2 TBSP oil
  • 1 whole sweet onion, cut up
  • 10 whole cloves garlic
  • 1 bottle of your favorite bbq sauce
Instructions
  1. Heat oil in large stovetop pot over medium heat. Season chicken with salt and pepper, and sear on all sides until skin is golden brown.
  2. Remove chicken and place on clean plate.
  3. Add onions and garlic and sauté until just softened.
  4. Place chicken and bbq sauce into crock pot. Add in the onions and garlic.
  5. Cook on low for about 3 hours, high for about 1.5 hours, or until chicken is cooked through and falling off bone.
  6. Remove chicken and shred. Return chicken to crock pot. Stir to combine all the saucy goodness with the chicken!
  7. Top your favorite rolls with the mix, and don't forget a few onions and garlic cloves!

Real Recipe: Crockpot Chicken Tortilla Soup

Was the end of the weekend, and thus the beginning of another school week. The big question at the end of the weekend always is “What am I going to eat for lunch this week?!”. What you don’t know is that I have come to despise bringing a sandwich for lunch every day. Actually, I refuse to. I live for leftovers for lunch (try saying that 5 times fast!). So late Sunday night the boyfriend and I decided to throw together a Chicken Tortilla Soup and let it cook in the crockpot overnight. And what a great idea it was!

Never have I ever made a soup in a crockpot (seems silly, as that’s what most people use it for!), so I wasn’t quite sure how it would turn out. After tasting this Chicken Tortilla Soup you are going to want to make it again, and again, and again (or at least try out another soup recipe because it was so good and so easy to make!).

Here’s my recipe for an easy, clean, delicious Chicken Tortilla Soup (in the crockpot of course!) – enjoy :)

Crockpot Chicken Tortilla Soup

Meal type Main Dish, Side Dish, Soup, Starter
Misc Freezable, Serve Hot
An easy, all-natural, delicious Chicken Tortilla Soup that you will definitely want to make over and over again!

Ingredients

  • 32fl oz Low Sodium Chicken Stock (preferably organic )
  • 2 Chicken Breasts (preferably organic, seared first)
  • 1 can Black Beans (preferably organic)
  • 1 Green Pepper (preferably organic, diced)
  • 1 Red Pepper (preferably organic, diced)
  • 11/2 cups Onion (diced)
  • 1 tablespoon Garlic (minced)
  • 1 cup Tomatoes (preferably organic, diced)
  • 1 Serrano pepper (minced)
  • 1 Fresno pepper (minced )
  • 1 Lime (zest and juice)
  • 1 1/2 teaspoon Tomato Paste
  • 2 tablespoons Olive Oil
  • Salt and pepper (to taste )
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • Cilantro leaves (for garnish)
  • Avocado (for garnish)
  • Sour cream (for garnish)
  • Monterey Jack cheese (shredded, for garnish )
  • Corn tortillas (sliced into 1/2 inch strips and baked, for garnish)

Note

Note: Jalepeno peppers can be substituted if you can't find Serrano or Fresno peppers

You can add the chicken in raw, but I recommend searing or grilling it first to lock in flavor and tenderness (and completely raw chicken in a crockpot kind of freaks me out!)

Recipe picture courtesy of simplyrecipes.com (as my own camera was missing that day!)

Directions

Step 1
Combine the cumin, chili powder, garlic powder, onion powder, oregano, paprika, and thyme together in a bowl
Step 2
Rub half the seasoning mix on the chicken breasts. Sear or grill the chicken until the outside has a nice brown color. Set in bottom of the crock pot.
Step 3
Saute the onion, garlic, Serrano and Fresno chili peppers in the olive oil until fragrant, about 30 seconds. Add in the green and red bell peppers, sauté until soft. Stir in tomato paste. Add to crock pot.
Step 4
Pour in the chicken stock, black beans, tomatoes, and rest of seasonings. Zest the lime and squeeze juice into crockpot.
Step 5
Cook for 3-4 hours on high or 7-8 hours on low.
Step 6
When soup is done, take out any chicken breast pieces that have not fallen apart and shred. Add back to pot. Season with salt and pepper to taste.
Step 7
Serve with cilantro, avocado slices, cheese, and sour cream. Top with baked corn tortilla strips.
Step 8
Enjoy!

 

Real Recipe: Buffalo Chicken Ranch Dip

50538-Buffalo-Chicken-Dip

 Photo by Campbell’s Kitchen

As a teacher at a small school, we occasionally have potluck lunches for staff and students on days when we have special events going on (especially during testing season when we only see certain groups of students on certain days!). For the first potluck of the year I made this Buffalo Chicken Ranch Dip, and it was a huge hit! When it was time for our next potluck, the students special requested that I make it. Now with our end-of-the year luncheon here, I wouldn’t dare bring anything else!

I have made this dip a couple different ways, increasing the “clean” factor with each batch. Even if you don’t shop at a co-op or natural health food store, you should still be able to make this clean version!

Now I must add that this isn’t the healthiest recipe out there (lots of cheese and dressing = lots of fat and calories!), however, it is a clean recipe without artificial additives. And if you’re only making it for special occasions (parties, potlucks, etc.), you should be OK :)

NOTE: You can use either Cream cheese or Neufchatel cheese in this recipe. I prefer Neufchatel as it has 1/3 less fat and quite honestly, I can’t tell the difference in this dish!

Buffalo Chicken Ranch Dip

Ingredients:

  • 2 chicken breasts, cooked and shredded (organic) or 1 whole cooked chicken (organic, or local if you shop at the co-op/farmer’s market), de-boned and shredded (you can use just the white meat or both white and dark, depending on preference)
  • 2 packages (8 oz.) Cream Cheese or Neufchatel cheese – (Organic Valley brand if possible, otherwise check the label to make sure it’s additive free!)
  • 1/2 cup Frank’s RedHot sauce (more or less depending on how spicy you like it!)
  • 1 bottle (12 ounces) all-natural or organic Ranch dressing
  • 1 bottle (12 ounces) all-natural or organic Blue Cheese dressing or Blue Cheese crumbles (without additives!) if you can’t find an all-natural or organic bottled dressing (or if you REALLY like blue cheese, you can use both the dressing and crumbles!)

Directions:

  1. Turn crockpot on highest setting
  2. Add in Cream or Neufchatel cheese, stirring as melts
  3. Pour in Ranch and Blue Cheese dressing (and crumbles if using), add in hot sauce
  4. Add in shredded chicken, stir to combine
  5. Turn crockpot down to low, stirring occasionally until warm
  6. Serve with tortilla chips, celery sticks, or crackers
  7. Enjoy! :)

Additive-free Ranch dressing options:

  • Hidden Valley Organic Ranch

  • Drew’s Buttermilk Ranch or organic Peppercorn Ranch
  • Marie’s Creamy Ranch (found in the refrigerator section)

  • Annie’s Cowgirl Ranch


 

  • Newman’s Own Ranch
  • Litehouse Ranch, Homestyle Ranch, or Lite Ranch (found in the refrigerator section)
  • Brianna’s Classic Buttermilk Ranch

  • Marzetti Classic Ranch (found in the refrigerator section)

 

Additive-free Blue Cheese dressing options:

  • Litehouse Original, Chunky Blue, or Lite Blue Cheese (found in the refrigerator section)


  • Brianna’s True Blue Cheese


  • Marie’s Chunky, Lite Chunky, and Premium Super Blue Cheese (found in the refrigerator section)


  • Marzetti Chunky Blue Cheese (found in the refrigerator section)

 

Real Recipe: Buffalo Chicken Ranch Dip
 
A delicious, easy-to-make Buffalo Chicken Ranch Dip!
Ingredients
  • 2 chicken breasts, cooked and shredded (organic) or 1 whole cooked chicken (organic, or local if you shop at the co-op/farmer's market), de-boned and shredded (you can use just the white meat or both white and dark, depending on preference)
  • 2 packages (8 oz.) Cream Cheese or Neufchatel cheese - (Organic Valley brand if possible, otherwise check the label to make sure it's additive free!)
  • ½ cup Frank's RedHot sauce (more or less depending on how spicy you like it!)
  • 1 bottle (12 ounces) all-natural or organic Ranch dressing
  • 1 bottle (12 ounces) all-natural or organic Blue Cheese dressing or
  • Blue Cheese crumbles (without additives!) if you can't find an all-natural or organic bottled dressing (or if you REALLY like blue cheese, you can use both the dressing and crumbles!)
Instructions
  1. Turn crockpot on highest setting
  2. Add in Cream or Neufchatel cheese, stirring as melts
  3. Pour in Ranch and Blue Cheese dressing (and crumbles if using), add in hot sauce
  4. Add in shredded chicken, stir to combine
  5. Turn crockpot down to low, stirring occasionally until warm
  6. Serve with tortilla chips, celery sticks, or crackers
  7. Enjoy! :)