Slow Cooker BBQ Chicken

Tonight's Dinner:

I found this recipe on Pinterest today and decided it would be dinner! The flavor in this is incredible and it's such an easy recipe to put together and family friendly!! Enjoy ...

Slow Cooker BBQ Chicken - from Natasha's Kitchen

Serving: 8 when served as sandwiches

3 lbs (about 5-6 count) boneless, skinless chicken breasts

1½ cups BBQ Sauce, store bought OR Homemade

½ medium onion, grated (with juice)

1 Tbsp olive oil

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

8 Hamburger buns or your favorite large round roll

~  Stir together all sauce ingredients in a 5-6 qt slow cooker.

~  Add chicken and turn to coat.

~  Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.

~   Remove chicken to a cutting board and shred each breast using two forks. OR, if its like mine, just do it in the pot. 

~   Place shredded chicken back in the crockpot and stir to coat with the yummy sauce.

Serve on buns with a little extra BBQ Sauce and Enjoy!!!

Honey Bourbon BBQ Sauce

This recipe is one I compiled from several recipes I found on Pinterest.

Honey Bourbon BBQ Sauce

Ingredients:

1/2 cup brown sugar
1 cup ketchup
1/2 cup bourbon, Maker's Mark OR Jim Bean ** OR Hazelnut Syrup OR REAL Maple Syrup
1/4 cup honey
3 Tbsp mustard
3 Tbsp soy sauce
3 Tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder

1 tsp chili powder

1 tsp Mesquite spice mix
1/2 tsp black pepper
1/2 tsp salt
1/8 tsp cayenne pepper, optional to taste

Preparation:

~    Combine all ingredients in a small saucepan over medium heat.

~    Mix with a whisk until completely blended and smooth

~    Bring to a boil; let boil for 5 minutes

~    Reduce to a simmer; let simmer for 20 minutes, stirring occasionally

~    Pour into a container (a standard Mason jar is the perfect size), cover, and chill

~    Let it sit for a few hours to thicken up before using - serve at room temperature
Enjoy!
Recipe makes about 2 cups of sauce.

** For my non-drinking friends - Bourbon and Whiskey are generally the same thing -- it really depends where its made. AND the Alcohol cooks out as it boils, leaving just the flavor.

NOTE: This sauce can easily be made gluten-free by using Heinz ketchup and mustard (or other gluten-free brands), tamari-style soy sauce, and Maker's Mark bourbon.

Crock Pot Ginger Ham with Jam

Crock Pot Ginger Ham with Jam

Ham:

10-12 lb Ham, fully cooked
1 2-liter bottle Canada Dry Ginger Ale
1 Ginger Root, peeled and sliced into strips
1 tablespoon clove root

Jam:

1 cup frozen Peaches, quartered
½ cup Frozen Mango, quartered
½ cup pineapple, quartered
4 tablespoons balsamic vinegar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp vanilla extract

1. Slice most of the fat off the ham and off the bone. Cut into smaller, more manageable chunks so it fits in the crock-pot.
2. Pour ginger ale over the ham, and put in the ginger root and cloves.
3. Turn on to low for 4-6 hours, then high for 1 hour.

Meanwhile, make Jam: 

1. In a medium pot, put fruit and balsamic vinegar. 
2. Turn on to medium heat until fruit is soft about 1hour. 
3. Stir every so often so it doesn’t burn. 
4. Once soft, stir in nutmeg, ginger, and vanilla. 
5. Take off heat and let cool until steam is no longer visible. 
6. Transfer to a blender and blend until smoother or chunky – your preference.

Once Ham is done slice it into slices and transfer to a baking dish. Smother the ham with the cooled jam and cover with tin foil. Cool at least 4 hours or overnight – this infuses the flavors. 

Bake at 350 degrees to warm the ham and jam mixture, about 30 minutes – serve warm.

Rylinn's Crock Pot Pasta Sauce

1 pound ground beef, at least 70% lean
2 tbsp Worcester sauce
1 tsp pepper
1 tsp salt
2 cloves garlic, minced
1 medium yellow onion, diced
1 shallot, diced
1 8oz can Hunts Fire Roasted Tomatoes, NOT drained
1 8oz can tomato soup, condensed
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp Mrs. Dash
3 tbsp brown sugar
1/2 cup water

1. In large pan, mix ground beef with Worcester sauce and brown, drain. Transfer to Crock Pot.
2. In the same pan, sauté diced onion, shallot, and garlic until softened. Transfer to Crock Pot.
3. In the Crock Pot, mix in the tomatoes, soup, and all spices. Mix well with onion mix and meat.
4. Stir in brown sugar and water.
5. Cook on low for 5-6 hours or high for 2-3 hours. Serve over your favorite pasta.

Makes as many servings as you like :) Depends on how much sauce you like!

Can be keep in an airtight container in the fridge for up to 5 days OR frozen for up to 3 months.