Slow Cooker BBQ Chicken

I love shredded meats like chicken and beef. I love them even more when they are slathered in BBQ sauce. This is probably one of the easiest BBQ Chicken Sandwiches and it made SO MUCH FOOD so it’s good for a crowd, or you can easily portion it out and freeze it. 

Recipe from SugarSpunRun.com

3.5 lbs boneless skinless chicken breast

2 cups BBQ sauce (I use Sweet Baby Ray’s) 

1/4 cup light or dark brown sugar packed 

2 Tablespoons apple cider vinegar 

1 Tablespoon olive oil 

1 teaspoon garlic powder 

½ teaspoon onion powder 

½ teaspoon smoked paprika 

¼-½ teaspoon crushed red pepper 

1. Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker

2. Place chicken breast in sauce and use a spoon to cover with sauce.

3. Cover and cook on low for 6-7 hours or high 3-4 hours. Chicken is done when it is easily shredded with a pair of forks.

4. Shred chicken and stir well to coat with BBQ sauce. 

I served mine as sandwiches, but you can use this for so many things like pastas, quesadillas, rice bowls, pizza, etc…

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No Kitchen Dinner: Rotisserie Chicken with Mashed Sweet Potatoes and Brussels Sprouts

Grocery stores have such great options for when you can’t cook! This one almost made me feel like I wasn’t drowning in clutter around my house and things were back to normal.

Chicken: Grocery story rotisserie chickens are my jam, whether I have a kitchen or not. They are so insanely versatile, I buy them all the time. My favorite is when Pavilions has their $5 Friday specials, otherwise, the ones at Costco are my go-to because they are much bigger than the other ones. 

Sweet Potatoes: Trader Joe’s to the rescue again! Seriously, if you don’t have a TJs near you, you should move to where there is one and live happily ever after. I found these in the frozen section. They are little gems of mashed sweet potatoes that you cook in the microwave. You just take out however many discs you need (12 discs is 2 servings) and heat ‘em up for a few minutes.  I then add a little ghee and a touch of maple syrup. Perfection. I’ll buy these to keep on hand anyway!

Brussels Sprouts: I’ve been using my Instant Pot a lot as a substitute for my skillet, which has been met with mixed reviews. The saute function on the IP isn’t really meant for long-term cooking; more so for browning or thickening up a sauce at the end. I’ve made it work, but it isn’t ideal because you can’t control the heat. I made my usual brussels sprouts by sauteing bacon in a little bit of olive oil and adding chopped leeks and a little minced garlic. Add the brussels sprouts and cook until softened and browned to your liking.

Instant Pot Buffalo Chicken Zucchini Boats

I will use any excuse to use my Instant Pot, especially in the summer when I don’t particularly want to turn on my oven. This can easily be made in the oven if you don’t have an Instant Pot.

Note: I tried out a lactose-free cream cheese for this. I didn’t love it. I would just stick with a regular cream cheese next time. Or the Greek yogurt cream cheese I sometimes find at Sprouts.

Serves 4

5 small boneless, skinless chicken thighs (you can also use a couple chicken breasts instead, that’s up to your preferences)

1 bottle of your favorite buffalo sauce (I like Frank’s)

2 medium carrots, grated

2 green onions, chopped

4 oz cream cheese

8 large zucchini (you need to be able to cut them in half and scoop out the inside while leaving enough space for the filling)

Olive oil

Salt and pepper

parmesan or blue cheese for topping

In an Instant Pot, add your chicken and half a bottle of the buffalo sauce. Set to manual and cook for about 15 minutes or until done. Quick release.

If you don’t have an Instant Pot, cook the chicken with the buffalo sauce using your preferred method.

Meanwhile, cut the zucchini in half lengthwise and scoop out the inside, leaving enough of a border to support the chicken filling.  Drizzle with a little bit of olive oil and salt and pepper. Put in a 350 degree oven for about 10 minutes to start the cooking.

When the chicken is done, put it in a bowl and shred it. Add the grated carrot, green onion, cream cheese and more buffalo sauce, depending on how hot you like things.

Spoon the chicken filling into the hollowed out zucchini. I topped mine with some grated parmesan cheese, but you can use blue cheese crumbles if you’d prefer.  I cannot stand blue cheese, so that’s why I used parm.   Bake for about 15 minutes or until the cheese is melted and gooey.

Bone Broth Miso Chicken Noodle Soup

I’m always looking for healthy things to add to our meal repertoire. It seems like there are so many buzzworthy and trendy things out there, it’s hard to keep track of what is really good for you and what’s just the next thing that people will move on from in a month or two.

To me, Bone Broth seemed like one of those things. I mean, how is it healthy? What makes it good for me? Like I usually do, I dove into my own research and from what I can find, this stuff appears to be legit. It is made using the bones of the chicken (or beef for beef bone broth). The collagen from the bones seeps into the broth and provides So. Many. Nutrients.  It helps protect your joints, it is good for overall gut health, it helps maintain healthy skin and nails, it supports the immune system, helps with detoxing the body, it boosts your metabolism and aids in digestion.  It is really easy to make your own, but it is time consuming. I used store-bought from Sprouts.  They say drinking a cup a day you will really notice the benefits. I haven’t done that yet, but the flavor of the broth I used was so delish, I could probably give it a try.

Miso is another thing I am pretty new to. I know it isn’t a food trend like Bone Broth, but I just tried miso soup for the first time about a month ago and it was SOOOOO GOOOOOOODDD! I’ve been seriously missing out. When I was looking into bettering my gut health, miso was one of the options that came up as a probiotic. It also helps aid digestion, is good for blood pressure, and is a good source of nutrients like vitamin K and folic acid.

So now that I have these two new gut health superheroes at my culinary disposal, I thought, why not combine them? I bought some soba noodles awhile back (their own health benefits including being fat free, gluten free, high in manganese, vitamins, protein, and fiber) and thought I’d add those to the mix as well. Make my own version of chicken noodle soup!

I wasn’t sure exactly how it would turn out, but it was yummy. The hubs had two servings!   If anyone else has any yummy ways to use miso or bone broth, just let me know!

Bone Broth Miso Chicken Noodle Soup

8 cups Chicken Bone Broth

1 pound chicken thighs

¼ cup white miso (you can use any miso you like)

1 ½ cups baby carrots, chopped (it was about a cup and half after I chopped each on into thirds)

1 tablespoon garlic powder

Leaves from 3 sprigs of fresh thyme

A splash each of soy sauce (can use aminos) and rice wine vinegar

A good sized handful of baby spinach, torn

¼ to 1/3 of the package of soba noodles, broken

Salt and pepper to taste

Chopped green onions, white and light green parts, for garnish

In a heavy soup pot, bring the bone broth to a boil. Add the chicken thighs and poach for about 10 minutes or until cooked through. Remove the chicken and add the miso, stirring until it is combined into the broth.

Add the garlic powder, thyme, soy sauce, rice wine vinegar, spinach, and carrots.  Keep a medium boil until the carrots are just about soft.

Check the package directions on your soba noodles to see how long they need to cook. Mine were about 7 minutes, so I added the noodles and cooked them until they were almost done. Then I added the chicken back to the pot and mixed it all together and continued cooking until the noodles were done. Taste the broth to see if you want to add any salt or pepper. With the miso and the soy being salty-ish on their own, you may not need to add anything.

Serve the soup with a sprinkling of chopped green onions and enjoy!

Red Lentil Pasta with Chicken Sausage and Veggies

If you’ve been reading this blog for any amount of time, you know how much I love a good quick weekday meal.  This one came together in about 10 minutes and I got all the ingredients at Trader Joe’s! And it is super healthy!  Winning all over the place!

Alternative pastas are having a major moment right now, but keep in mind they are not all created equally. Not all are as good as others. Studies* show this is one of the legit ones.

*Studies conducted by me.

1 bag of red lentil pasta

1 jar traditional marinara sauce (or your favorite tomato sauce)

1 package garlic and herb chicken sausage, sliced into coins

½ 12oz bag baby spinach

¼ to ½ bag frozen asparagus spears, thawed, cut into fourths

Grated parmesan cheese

While a pot of water is coming to a boil, slice the sausage and cut the asparagus.

Cook the pasta according to package directions.

Meanwhile, in a hot skillet with a little bit of olive oil, sauté the sausage until golden brown and warmed through. Add the asparagus and cook until softened and warm. Add the spinach and cook until wilted (won’t take too long).

Drain the pasta and add back to the pot. Add the veggie/sausage mix to the cooked pasta. Add the jar of marinara sauce. Use as much or as little as you’d like.  Mix altogether and serve with a sprinkle of parmesan.

Sweet-and-Spicy Bourbon Peach BBQ Chicken

I used to think that finding healthy but tasty recipes was hard. People tend to associate healthy eating with plain baked chicken and broccoli, which is just not true. I love finding new flavor profiles and ways to eliminate overly processed foods and try to keep things as clean as possible while still having fun with the meal.

Food shouldn’t be complicated and it shouldn’t cause you to feel bad for eating. This dish, for example, uses peach preserves which have sugar. I could have used fresh peaches and maybe one of these days I will try that, but everything else in it is good, so the sugar from the preserves isn’t so bad. Plus, it isn’t like I’m eating the entire batch of sauce. Take that into account as well. The amount per serving makes a huge difference so enjoy yourself!

Sweet-and-Spicy Bourbon Peach BBQ Chicken

makes about 2 cups of sauce

1 tablespoon canola oil

½ poblano pepper, seeded and diced

1 small onion, diced

4 cloves garlic, minced

1 10 oz jar peach preserves (try to get as all natural as you can)

½ cup orange juice (from 1 orange)

¼ cup apple cider vinegar

¼ cup bourbon (I used Bulleit)

½ cup ketchup (organic if possible)

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1/8-1/4 teaspoon cayenne pepper

For the chicken, I used a package of 5 boneless, skinless chicken thighs, seasoned with salt, pepper, and paprika.

In a 350 degree oven, bake the seasoned chicken on a foil-lined baking sheet for 20-25 minutes.

While the chicken is cooking, make the sauce:

In a pot over medium-high heat, add your canola oil, pepper, and onion. Cook until starting to soften, about 2 minutes. Add the garlic and cook for another minute.

Add the peach preserves and stir until melted in. Next, add the orange juice, apple cider vinegar, and bourbon.

Bring to a boil and add the ketchup, honey, Dijon, Worcestershire sauce and cayenne.  If you don’t want any spice, don’t add the cayenne.   (Leave the poblano, though. It doesn’t really add any heat, just a nice flavor). Bring to a boil and then turn the heat down to medium. Let it cook down for about 15 minutes. After it has reduced and thickened up a bit, add the mixture to a blender and blend until smooth.

Take the chicken out of the oven and pour/brush on at least a couple tablespoons of the sauce onto each piece of chicken. Then put the baking sheet under the broiler for about 3-5 minutes, or until the sauce has cooked onto the chicken and is a nice golden brown.

Prosciutto Wrapped Chicken with Sage and Apples

Fall in SoCal is a finicky thing. It usually takes awhile to actually start feeling the cooler weather. Sometimes that’s October and sometimes that’s December. Usually, it begins as cold in the morning and evening but still hot in the afternoon. It’s annoying.

For me, who is obsessed with the season, Fall begins right after Labor Day. I wait patiently for the weather to cool even just slightly (I’ll take low 70s) so as to tackle my long awaited list of yummy Fall recipes: Chili, soup, roasts… pumpkin spice and everything nice.

Today is the Autumnal Equinox, which marks the first official day of Fall. I thought it would be the perfect time to share a recipe I just came up with last week. I recently started an herb garden which contains, among others, sage. Now, sage is a very Fall flavor, so I’m just looking for ways to incorporate it into my meals before Thanksgiving. Here’s one I came up with and it was super delicious!

Prosciutto Wrapped Chicken with Sage and Apples

2 chicken breasts, halved lengthwise

Fresh Sage leaves (some whole and about 1 tsp finely minced)

Thin sliced prosciutto (enough to wrap around your chicken)

1 apple, diced (whichever kind you like, just not Granny Smith. I used Fuji.)

½ diced yellow onion

½ cup low-sodium chicken stock

¼ cup Dry white wine (optional. Can use more chicken stock if you prefer)

Salt & Pepper to taste

Olive oil

Cut your chicken breasts in half lengthwise. Try to get them as much the same thickness as possible. Sprinkle with a little pepper. I wouldn’t salt them because prosciutto is pretty salty and you don’t want to over do it.

Place fresh sage leaves (the whole ones) on each piece of chicken. I used about two per piece. Wrap each chicken prosciutto. Again, I used about two to three slices per piece.

In skillet over medium heat, add the olive oil. Brown each piece of chicken for about 5 minutes on each side, or until almost cooked.

 

Remove the chicken and add the onion, apple, and minced sage. Saute until just starting to soften. Add the chicken stock and wine (if using). 

 

Bring to a boil for a couple minutes and add the chicken back in. Reduce heat and cover. Simmer for about 7-10 minutes or until the chicken is cooked through and the liquid is slightly reduced. Season with salt and pepper to taste.


Serve the chicken topped with the apples and some of the cooking liquid.

 

Happy Fall!!!!!!!