I couldn’t wait to cook for my mom, as she made the trek all the way from beautiful Hawaii to visit Ker & I. Nothing is more comforting after a long travel (especially 3 flights & 14+ hours later) than a home cooked meal. The night before her arrival, I decided to dig out the ol’ Crock Pot. I usually rely on it to keep me warm during the winter months, but I had 6 chicken split-breasts waiting for a simmer.
I’d estimate that I make some version of pulled chicken in my Crock Pot about 4x each year, but never the quite the same recipe. This round, I took a Spicy BBQ approach for some summery flair.I tossed all the ingredients into the pot and set in the fridge with a can of chopped tomatoes on top so I wouldn’t forget to add in the morning. At 830am, I turned the Crock Pot on ‘Lo’ and headed to work. I love coming home to the aroma of a 9-hour simmer! Ker picked the bones out (a scorching & tedious task) & pulled the chicken. It simmered for another hour so the flavors could fully infuse.
I melted sharp cheddar on Whole Foods Onion Focaccia flat-breads, topped with leftover warmed collard greens, & a healthy pile of my Spicy BBQ Slowed Cooked Pull Chicken. I paired the plate with a Summer Roasted Vegetable Salad that I quick prepared the night before and finished with Rice Vinegar & Fresh Herbs before serving.
I always make a ton of chicken when I’m working with my Crock Pot. It works well on sandwiches, tortillas, quesadillas, salads, pizzas, inside a spring roll, & over rice to serve as extended leftovers. Get creative! I freeze a portion of every batch, too, to enjoy on a lazy dinner night!
BBQ Spicy Pulled Chicken, Melted Cheddar, Collard Greens, & Onion Focaccia w/ Roasted Summer Vegetable Salad
Spicy BBQ Chicken Sammies w/ Summer Roasted Vegetable Salad:
Spicy BBQ Slow Cooked Pulled Chicken – BBQ Sauce, Soy Sauce, Worcestershire, Shallots, Garlic, Jalapeno, Olive Oil, Chili Powder & a Can of Chopped Tomatoes, marinated overnight & slow cooked in the Crock Pot for 10 hours
Whole Foods Onion Focaccia Flat Breads
Sharp Cheddar Cheese
Leftover Collard Greens from my Grilled Crab Dinner
Roasted Summer Vegetable Salad – Roasted Yellow Squash, Cherry Tomatoes, & Sweet Peppers w/ Minced Garlic & EVOO, cooled & tossed w/ S&P Lemon-Thyme, Thai Basil, Parsley, & Rice Vinegar
Only regret is forgetting to add chipotles to the chicken. It really could have used a some smokey, spicier layers. Til next time…