CROCK POT CORN ON THE COB RECIPES

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PULLED CHICKEN SANDWICHES (CROCK POT) RECIPE - FOOD.COM



Pulled Chicken Sandwiches (Crock Pot) Recipe - Food.com image

A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onions or 1/2 large onion, thinly sliced
3 boneless skinless chicken breasts
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons molasses
1 tablespoon yellow mustard
1/4 teaspoon black pepper
1 teaspoon onion powder
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon Tabasco sauce
1 pinch salt

Steps:

  • Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
  • Trim the chicken breasts and place on top of the bed of onions.
  • Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
  • Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
  • When the chicken is falling apart tender, take two forks and shred the chicken.
  • Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
  • Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Nutrition Facts : Calories 207.4, FatContent 2.7, SaturatedFatContent 0.6, CholesterolContent 56.6, SodiumContent 862.2, CarbohydrateContent 26.3, FiberContent 0.9, SugarContent 20.5, ProteinContent 20.5

CHICKEN ENCHILADA SOUP (SLOW COOKER AND INSTANT POT ...



Chicken Enchilada Soup (Slow Cooker and Instant Pot ... image

Chicken Enchilada Soup has everything you love about chicken enchiladas... in one big bowl of soup!

Provided by Gina

Categories     Dinner    Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 18

2 tsp olive oil
1/2 cup onion (chopped)
3 cloves garlic (minced)
3 cups less sodium chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans (rinsed and drained)
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
2 skinless chicken breasts (16 oz total)
3/4 cup shredded part skim cheddar cheese
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 oz 1 small haas avocado, diced
6 tbsp reduced fat sour cream (optional)

Steps:

  • Slow Cooker Directions:
  • Instant Pot Directions:

Nutrition Facts : ServingSize 1 1/2 cups, Calories 333 kcal, CarbohydrateContent 35 g, ProteinContent 30 g, FatContent 10 g, SaturatedFatContent 2.5 g, CholesterolContent 65.5 mg, SodiumContent 812.5 mg, FiberContent 9.5 g, SugarContent 6 g

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