I don’t know about you, but we are back to survival mode with everyone’s schedules in the mix, which is why I have implemented Survival Sundays(tm) at my house and am sharing this series with you. Although I am a day late in posting this week, I was actually still in full on prep mode. However, I had to take a brief break from posts & regular social media routines because we were celebrating our 22nd wedding anniversary this weekend :)!
This Sunday I started by cooking up this chicken recipe in the crock pot, which will actually become two different dinners. The beauty? You can freeze the left-overs and save the second meal for a later date or eat them up later in the week; the choice is yours and the recipe will be up to share in a couple of days for you to decide what works best. I love this recipe because even if you don’t cook it up on Sunday like I did, you can prep this meal in 20 minutes, pop it in the crock pot and have the majority of the work done when you need it at dinnertime = PERFECT! But, since I made this ahead of time on Sunday, once I fired up the crock pot I actually made up a breakfast recipe & cooked a skinless boneless chicken breast in the broiler for additional meal prepping fun that will help to keep us on track. I hope you follow along this week with all of the delicious flavors we have to share along with a new smoothie and a little lunchbox packing fun in the mix.
BBQ Pulled Chicken by Jodie fitz
4 pounds chicken breast on the bone
3 cups Sweet Baby Ray’s barbecue sauce
¼ cup of water, chicken or vegetable broth
1 thinly sliced sweet onions
1 clove garlic, crushed
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon garlic powder
Pita Pockets or FlatOut® Flatbreads or Fold-its®
Remove the skin on the chicken breast. Place the chicken, bone side down, in the crock pot with a ¼ cup of water. Add the onions & fresh garlic (crushed or minced) into the crockpot. Cover & cook on low for 5 hours.
Remove the chicken, you will have to drain some of the liquid, but keep ¼ cup of the liquid and all of the onions. In a separate bowl mix the chicken broth you reserved, barbecue sauce, onions, garlic powder, black pepper and onion powder together.
Pre-heat the oven to 375 degrees.
Pull the chicken from the bone and discard the bones. Using two forks shred the chicken. Put the chicken back into the crockpot & stir it together with the barbecue sauce mixture.
Place the chicken mixture in a pita pocket or on a FlatOut® flatbread (or Fold-its®) & bake for approximately 5 – 7 minutes to crisp the pita.
Serve with a side salad or other veggie.
Freeze it up: You can freeze the excess for a quick thaw & warm for future dinners.
Stay Tuned! We are going to use the way the chicken was cooked in the crockpot with the onions & garlic as a base meat for two additional dinners.
Just a quick note: I usually serve these on a toasted whole grain pita, which I LOVE! But, this week we tried it on toasted low-fat sub rolls that we found in the bread aisle. My son is a HUGE sub lover, so I thought it would be fun switch. We are keeping our sides easy with everyone’s homework & after school activities. This recipe launched our week with Monday’s dinner & was served with salad this time around.
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