Smoked Chicken Sandwiches

 

Slow Cooker "Smoked" Chicken Sandwiches

A whole chicken slow cooked with smoke flavor. Shred up this chicken and make the best chicken sandwiches.

Prep Time15minutes mins

Cook Time7hours hrs

Total Time7hours hrs 15minutes mins

Course: Main Course

Cuisine: American

 

Servings: 6

 

Author: Sarah Olson

Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients

• 5 lb. whole chicken
• 2 Tbsp. butter melted
• 1/4 tsp. cayenne pepper
• 1/4 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. liquid hickory smoke

For Serving

• buns
• barbecue sauce

Instructions

• Place the chicken into a 6-quart or larger slow cooker. Using a pastry brush, spread the melted butter over the chicken. Sprinkle over the cayenne pepper, salt, pepper evenly over the chicken. Drizzle over the liquid hickory smoke next.
• Cover and cook on LOW for 7 hours without opening the lid.
• Remove the chicken onto a platter (or a very large plate). Shred all the usable chicken meat, discard bones and fat. I discard all but 1 cup of the juices in the slow cooker, then add the shredded chicken into that cup of juices that is left in the slow cooker.
• Toast the buns if desired. Pile up the shredded chicken onto each bun and add barbecue sauce. 

Notes

Can I use chicken breast or chicken thighs?

Yes, and use the same cook time for extra tender chicken.

Nutritional values do not account for the calories in the barbecue sauce and buns.

Nutrition

Calories: 424kcal | Carbohydrates: 1g | Protein: 34g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 146mg | Sodium: 551mg | Potassium: 343mg | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg

Copied directly from : https://www.themagicalslowcooker.com/slow-cooker-smoked-chicken-sandwiches/#wprm-recipe-container-20389

    I used chicken breasts instead of a whole chicken.  I used 3 lbs of raw chicken. 

    Andrew liked this on a roll so I have to keep track of it so that I have a few recipes that he will actually eat. I made these when we took Owen, his friend Kaden, Andrew and his friends, Noah Pingree, and Jayce Naranjo to Last Chance Lakes. Kevin and Beth were also there and enjoyed it.  Next time they would like it on Rhodes rolls instead of Sam's Club rolls.  We put bbq sauce and lettuce on the sandwiches.

Chicken Pot Pie Crumble

 

CHICKEN POT PIE CRUMBLE 

https://www.melskitchencafe.com/chicken-pot-pie-crumble/

yield: 8 SERVINGS

 

prep time: 20MINUTES MINS

cook time: 50MINUTES MINS

total time: 1HOUR HR 10MINUTES MINS

INGREDIENTS

Chicken and Sauce:

• 1 ½ pounds chicken, about three medium-size chicken breasts
• 2 cups low-sodium chicken broth
• 1 tablespoons olive oil
• 1 medium onion, chopped fine (about 1 cup)
• 3-4 carrots, peeled and sliced (about 1 cup)
• 2-3 stalks celery, chopped (about ½ cup)
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons butter
• ½ cup flour
• 1 cup milk
• ¾ cup frozen peas

Crumble Topping:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon pepper
• ⅛ teaspoon cayenne pepper
• 6 tablespoons butter, cut into 1/2-inch cubes and chilled
• ¾ cup freshly grated Parmesan cheese
• 1 cup heavy cream

• INSTRUCTIONS 

  • 1--To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
  • 2--Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
  • 3--For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
  • 4--Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
  • 5--Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.
  • The kids love this.  I don't reserve the chicken broth.  I just make 2 cups from bouillon or use a can of broth to make the filling.  I also use any frozen vegetables we want instead of fresh just to make it easier and I don't use onions because Andrew isn't a fan.

Carne Asade with Citrus Flavor

 Carne Asade from https://themodernproper.com/carne-asada

Ingredients

• ¼ cup fresh orange juice (from 1 orange)
• ¼ cup fresh lime juice (from 2 limes)
• 2 tablespoons extra-virgin olive oil , plus more for greasing
• 8 garlic cloves, minced (about 2 tablespoons)
• 2 teaspoons oregano
• 2 teaspoons chili powder
• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoons cumin
• 1 teaspoon freshly cracked black pepper, plus more to taste
• ¼ teaspoon cayenne pepper
• 2 pounds flank or skirt steak

Method

1. In a small bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, chili powder, salt, cumin, pepper, and cayenne.

2. Place the steak in a 9x13-inch baking dish or a plastic zip-top bag. Cover it with the marinade and turn to coat. Let the steak marinate in the fridge for 1 to 4 hours.

3. Heat the grill to medium-high heat (400-450°F).

4. Discard the extra marinade, then season the steak with salt and pepper.

5. Add the steak to the grill and cook for 5 to 8 minutes per side for medium-rare.

6. Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Thinly slice the steak against the grain and serve.

Note: The most precise way to measure the doneness of meat is with an instant-read thermometer. For beef, rare is 125°F; medium-rare is 135°F; medium is 145°F; medium- well is 150°F; and well is 160°F. Medium-rare is our preference, but feel free to cook your steak however you like it best.

Two Inch Pork Chops with Dry Rub

 

How to Cook 2 Inch Thick Pork Chops

How to cook 2 inch thick pork chops perfectly moist and juicy baked in the oven with a killer pork dry rub! Baked thick pork chops rock.

Prep Time10minutes mins

Cook Time24minutes mins

Course: Entree, Main Course

Cuisine: American

Keyword: dry rub, large, pork chops

Servings: 4

 

Calories: 151kcal

 

Author: The Typical Mom

Equipment

• 1 baking sheet

Ingredients

• 3 pieces pork chops 1.5 - 2" thick each
• 3 tbsp butter sliced into 3 pieces
• 1/2 tsp thyme
• Dry Rub for Pork Chops
• 1 tbsp salt
• 1 tbsp garlic powder
• 1/2 c brown sugar
• 3/4 tsp paprika
• 3/4 tsp chili powder

Instructions

• Preheat oven to 425 degrees F. Mix togther seasonings well. Lay pork chop on cutting board and coat both sides well. Allow excess to fall off and lay on a baking sheet. 
• When all are coated slice butter into 3 equal pieces and set 1 piece on each chop. Bake for 24 minutes (time will vary depending on exact thickness). Remove once internal temperature in middle thickest part registers 145 degrees F.
• Remove baking sheet and leave on tray for 10 minutes before slicing and eating.

Nutrition

Serving: 2oz | Calories: 151kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1503mg | Potassium: 76mg | Fiber: 1g | Sugar: 27g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

The Typical Mom thetypicalmom.com