Easy Crock Pot BBQ Chicken

Transcription

1 Easy Crock Pot BBQ Chicken 4 pounds chicken breasts 3 C BBQ sauce (recommendation of Sweet Baby Ray s) 1/3 C brown sugar 1/3 C apple cider vinegar 1 t onion powder Makes 8 servings Crock-pot 1. In crock-pot, whisk together the BBQ sauce, applie cider vinegar, brown sugar and onion powder. 2. Add chicken breasts and toss/flip until all the chicken is liberally coated in the sauce. 3. Turn crock-pot on low and cook for 4 hours. 4. When the 4 hours is up, remove the chicken breasts and shred using 2 forks. 5. Add meat back into the sauce in the crock-pot and stir until the chicken is all evenly coated. Enjoy!.

2 Chicken Tacos 4 chicken breasts, diced 110-ounce can of enchilada sauce 8 corn tortillas 2 cups shredded Monterey Jack cheese cilantro, for garnish 1. Place chicken breasts in a reseal-able bag with enchilada sauce. Let marinade for at least 30 minutes. 2. Heat a heavy skillet over medium-high heat. Using a slotted spoon add chicken to the skillet, cook for 10 minutes or until chicken is cooked through and sauce has dried. 3. Heat corn tortillas over an open flame, toasting them and letting them char a bit. If you do not have an open flame use a heavy bottom or cast-iron skillet. 4. Serve grilled chicken in tortillas, top with shredded cheese and fresh cilantro.

3 Chicken Tacos from the Grill 1 medium onion, cut into wedges, keeping the root intact 2 cloves garlic, minced 1lb boneless, skinless chicken thighs 1 T ground cumin 1 T chili powder 1 t cinnamon 1 t brown sugar 1 t kosher salt 1/2 t black pepper 1 T vegetable oil 4 T lime juice 8 corn tortillas, warmed, for serving Fixings as desired Fresh cilantro leaves for garnish 1. Warm the grill to medium-high heat. Toss together all the ingredients up to and including the lime juice in a bowl. Grill the onion and chicken until cooked through and lightly charred (about 4 minutes per side). 2. Let the chicken rest 5 minutes before slicing. Serve with the fixings and garnish with fresh cilantro leaves. 3. Enjoy! Recipe adapted from Bon Appetit

4 Wet Burrito makes 4 burritos after baking: 1 C sour cream, divided 1/4 C chopped onion, divided 1/4 C chopped tomatoes, divided 1 C chopped lettuce, divided 1 pound lean ground beef 1/2 C chopped onion 2 cloves garlic, minced 1 (14.5 oz) can diced tomatoes with juice, divided 1 T Worcestershire sauce 1 1/2 t chili powder 1 t paprika 1 t dried oregano 3/4 t ground cumin 1/2 t ground black pepper 2 C refried beans 1/4 t ground cumin 1 (18 oz) jar beef gravy 1 (10 oz) can enchilada sauce 4 large flour tortillas 2 C shredded Cheddar cheese, divided 1. Preheat the oven to 375 degrees F (190 degrees C). 2. Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often. 3. Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. 4. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil. 5. Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos. 6. Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese. 7. Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.

5 Oven Toasted Ravioli 12 round frozen ravioli, thawed 1 egg 1 Tbsp milk 6 Tbps Italian bread crumbs 2 Tbsp grated parmesan cheese cooking spray Preheat oven to 375 degrees. I used frozen ravioli, but refrigerated ravioli would be great too. Serve these with your favorite marinara sauce or pesto for a simple and delicious appetizer! Whisk together egg and milk in shallow bowl. In another bowl or pie plate, combine bread crumbs and parmesan cheese. Dip ravioli in egg and then in bread crumbs. Place on baking sheet. Repeat until all ravioli are coated. Spray ravioli with cooking spray. Bake for minutes or until golden brown. Serve with warm marinara or pesto.