Pulled Chicken Sandwiches

I am always on the lookout for new crockpot recipes!  So when I found this on Pinterest, I knew I had to try it!  We love BBQ hamburgers and pulled pork, but I loved the idea of using chicken!  These were fabulous!  

The original recipe came from Real Mom Kitchen and you can find it here.  However, I made a few minor adjustments.  The original recipe calls for tomato paste, but I used ketchup instead as that is what I use as the base for my BBQ hamburger sauce.  If you've read many of my posts, you know how much I hate chopping onion.  So I prefer to use a frozen onion seasoning blend (pictured below).  It's such a lifesaver!  It's chopped onions with a little red pepper, celery, and parsley.  It's great for any recipe that calls for onion (spaghetti sauce, chili, sloppy joes, etc.).   To give it an extra kick, I used spicy brown mustard in place of yellow mustard!

I served these on hamburger buns along with my favorite coleslaw recipe which you can find here!  A perfect meal!!

 Place chopped onion mixture in bottom of crockpot.

 Add chicken. . .

 Mix remaining ingredients and pour over chicken.

 At the end of cooking time, shred chicken and return to sauce.  Mix well!

Pulled Chicken Sandwiches

Adapted from :  Real Mom Kitchen

3 boneless, skinless chicken breasts
1/2 onion, chopped  ( I used a frozen onion seasoning blend!)
2 garlic cloves, crushed
1 cup ketchup
1 Tbsp cider vinegar
3 Tbsp spicy brown mustard
3 Tbsp brown sugar

Sprinkle onion in bottom of crockpot and place chicken on top.  Mix remaining ingredients and pour over chicken.  Cook on low for about 6 hours.  At the end of cooking time, shred chicken and return to crockpot.  Stir well to incorporate sauce with chicken!  Serve on sandwich buns.

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Everyday Mom's Meals

Crockpot Mexican Shredded Chicken

Remember those breakfast burritos I made last week from Skinny Mom's Kitchen???  Well, she also had another recipe that I was just dying to try.  This Mexican shredded chicken just looked so yummy and we eat tacos at our house on a regular basis.  I knew I had to give this one a try.  Not only is this a tasty recipe, but it makes enough to have a meal and also put some away in the freezer!!  I didn't follow the recipe exactly.  I had to use garlic powder instead of the minced dried garlic and I also left out the coriander.  I didn't have the coriander on hand and it's not a spice I normally use.  Next time I make this (and there WILL be a next time),  I will definitely give the coriander a try!    In addition, I didn't have a can of chicken broth on hand, so I used chicken buillon granules to make my own.  This chicken turned out moist and delicious and was great for our chicken soft tacos.  I can't wait to try this for quesadillas and enchiladas!  Hope you give this one a try!! 

 I started by mixing all the ingredients (except the chicken) in a small bowl.

 I sprayed my crockpot with some nonstick cooking spray and then added four large chicken breasts.

 Then I poured the sauce over the chicken.  I cooked on low about 6 hours.

 During the last hour of cooking, I shredded the chicken and returned to soak up that wonderful sauce!

 I even had enough left from our meal to fill two freezer bags.  There are two cups of shredded chicken in each bag.

Our chicken soft tacos were delicious!!!

Crockpot Mexican Shredded Chicken

adapted from:  Skinny Mom's Kitchen

1 15 oz. can tomato sauce

1 cup chicken broth
2 T. dried onion flakes
1/2 t. garlic powder
3 T. chili powder
2 t. cumin
1 1/2 t. sugar
1/2 t. salt
1/2 t. pepper
4 boneless, skinless chicken breasts (or 3-3 1/2 lbs.)

Mix all ingredients except chicken in small bowl.  Place chicken in crockpot and cover with sauce.  Cook on low for 6 hours.  During the last hour of cooking, remove chicken and shred.  Return to crockpot to allow the chicken to absorb the sauce.