Appetizers

BBQ Sweet Potato Hummus

bbq sweet potato hummus with plate of veggies

 

This weekend was our first true forecasted snow storm of the year.  One of those, “batten down the hatches” type storms, so get where you need to go cause you’re staying there for the weekend.  WELL…my dearly beloved had already gone wheels up on his flight out to Puerto Rico for a bachelor party, leaving Tito and myself to fend for ourselves in the icy abyss of Ohio.

So that was right around the time I called my super wonderful, yet autoimmune-food-restricted BFF, and made plans to get snowed in at her place!  We had this grandiose plan to stay in with our pooches and wait out “the storm to end all storms” by way of food and Netflix.  And you know what happened?

The storm never exactly came.  (Although, 24 hours after its predicted arrival, it came in the form of ice.)  Sick, right?

So we sat around all day Saturday, seeing as though we’re not quitters, and stuck to our “snow day” plan.  Four documentaries, and the start of a new Netflix original series later, we started to dabble in some culinary experimentation. 

 

bbq sweet potato hummus with plate of veggies

 

I will admit, we had the odds stacked against us.  With loads of sleep in our system, lethargy due to extended length of immobilization, limited cognitive function as a result of “Netflix and chill”, and a finite supply of ingredients due to my BFF’s autoimmune protocol diet…the odds of yielding an edible substance were looking bleak.  

In short, here were our options…a handful of sweet potatoes, lemons, garlic, and one can of chickpeas that was going to waste ever since my BFF started her AIP diet.  So in the spirit of not being wasteful, I set out on an adventure to make HUMMUS!

 

bbq sweet potato hummus with plate of veggies

 

This hummus ultimately combines two ingredients I hold very near and dear to my heart…chickpeas and sweet potatoes.  All in all, a simple recipe, it does require 60 min of baking time to get the sweet potato spectacularly mushy 🙂

Once the sweet potato is finished softening, all thats left is to throw all ingredients into a blender and give it a go!  I found that my original idea of just a plain sweet potato hummus, actually came out rather bland.  I was stewing over what I could use to spruce it up a little bit, and thats when I saw it (in the pantry)!

It was as if Moses himself had parted the sea of autoimmune protocol ingredients, showing me a clear path to…the BBQ SAUCE.  I added a 1/4 cup of BBQ sauce to give it some TANG, and oh what wonderful TANG it was!

 

BBQ sweet potato hummus with plate of veggies

 

Alas, the creation of BBQ Sweet Potato Hummus!  Which, by definition means: a snack entirely suitable for munching during ones Netflix binge sesh.  

Before serving, I added a little extra BBQ drizzle to the top, with some scallions and that was about the extent of my productivity on Saturday…and Sunday (I blame the new Netflix series for that though).    

And in case anyone is wondering…Tito survived the storm too, 

 

bernese mountain dog sitting on a couch

 

but just barely…    

 

bernese mountain dog holding a donut toy

 

BBQ Sweet Potato Hummus

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Keyword: bbq, gluten free, hummus, sweet potato

Ingredients

  • 1 sweet potato cut in half, long ways
  • 2 tbsp avocado oil
  • 1 15 oz can chickpeas rinsed
  • 3 tbsp tahini
  • 1/4 cup EVOO or avocado oil
  • 2 lemons juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp bbq sauce
  • scallion garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Take sweet potato and cut in half long ways and place over foil.  Drizzle avocado oil over front and back of each half.  Wrap tightly in foil and place on baking pan.  Bake for 60 min.
  • Remove potato from oven and let steam in the foil for 10 min before unwrapping.
  • While the sweet potato is steaming, take all ingredients and add to blender or food processor.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin) and add to blender with rest of ingredients.  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato.  Proceed cutting down the length, then across the width of the potato to create cubes.  Pull out cubes with a fork.
  • Add sweet potato to blender and blend all ingredients together until smooth.  Transfer to serving bowl and garnish with extra BBQ sauce and scallions.  Serve with fresh veggies or pita chips!
Meat

Easy Slow Cooker BBQ Pulled Chicken

easy slow cooker bbq pulled chicken

There are two requirements to qualify as a weekly dinner go-to in the Corna household…

  1. You need to be super EASY TO MAKE…
  2. And super YUMMY TO EAT!

And gosh darn it, this dish has it all!  I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.  By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!

easy bbq pulled chicken in crock pot

easy slow cooker bbq pulled chicken

I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!  For an extremely simple and easy recipe, it has such a wonderful flavor to it.  There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.  This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.

easy bbq chicken slow cooker with cilantro and garlic

You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.  If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)! 

I’m really excited for you guys to try this household staple, since its easily become one of our year-round favorites!

easy bbq pulled chicken in crockpot, topped with extra BBQ sauce

Print Recipe
5 from 1 vote

Easy Slow Cooker BBQ Pulled Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Keyword: bbq, crock pot, easy, pulled chicken, simple, slow cooker
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.25 lbs raw, organic chicken my preference is chicken tenders
  • 1/2 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 2 cloves chopped garlic or 1 tsp garlic powder

Instructions

  • Add broth to crock pot and lay chicken on top.
  • Sprinkle salt, pepper, and garlic directly over chicken.
  • Evenly pour BBQ sauce over chicken.  Cook on high for 3 hrs, or low for 7-8 hrs.  When finished cooking, use two forks and shred in slow cooker.  Serve when ready to eat, or store in fridge for up to 5 days.
Meat

BBQ Pulled Chicken Sweet Potatoes

 

SWEET POTATOES, BBQ PULLED CHICKEN, and GUAC you don’t need to pay extra for…need I say more people?!  David and I had ourselves one of these tonight for dinner, while re-watching the Buckeye game for a THIRD time.  I know, I know.  We need a hobby right? lol  As if our addict tendencies aren’t susceptible enough, we are totally obsessed with these BBQ Pulled Chicken Sweet Potatoes now!

This was the perfect meal to accompany our Sunday football binge watch session, and it easily makes enough for 4 people (or just save the leftovers for later in the week)!  I threw some chicken in the crock pot, did some house cleaning and Christmas decor prep, then baked the sweet potatoes before we were ready to eat.  Once the chicken and sweet potatoes were done cooking, I sautéed some veggies, made a bowl of guac, and then loaded that puppy up!

Not only is this dish super satisfying and filling, but the sweet potato carries a lot of beneficial nutritional value as well!  Sweet potatoes are high in fiber and various different vitamins, such as  A, B, C, and manganese.  I usually try to consume sweet potatoes with some fat, in this case the avocado in the guacamole, as fat is known to increase Vitamin A absorption.

This dish can definitely be incorporated into a week day meal by setting the crock pot cook temperature to low and cooking the chicken for 7-8 hours.  That way after work, or after the kids get out of school, you’ll have most of the work done ahead of time, and can use your time on other things!

ENJOY!

BBQ Pulled Chicken Sweet Potato

Ingredients

  • 2-4 small-medium sized sweet potatoes 1 for each person being served
  • 1 tbsp EVOO or avocado oil
  • 2 tbsp butter
  • 2 cloves garlic chopped
  • 1-1.25 lbs organic chicken breast or tenders
  • 1/2 cup broth chicken or vegetable
  • 1 cup favorite BBQ Sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 1 bell pepper cut into thin strips
  • 1/2 cup red onion cut into thin strips
  • 2 tbsp EVOO or avocado oil
  • 4 green onion chopped

Guacamole

  • 2 medium sized avocados
  • 1 tbsp red onion chopped
  • 1 small roma tomato chopped
  • 1 tbsp pickled jalapeno chopped
  • 1/4 cup cilantro
  • 1/2 lime squeezed

Instructions

  • Add broth to crock pot, and lay chicken on top.  Grind salt and pepper to cover chicken.  Add BBQ sauce and cook on high heat for 3 hours, or low heat for 7-8 hours.
  • When chicken is done cooking, take 2 forks and pull apart chicken in the crock pot.  Leave on warm heat and set aside until time to serve.
  • Preheat oven to 375 degrees F.  
  • Take sweet potatoes, rinse, and cut a line down the middle of each one going 3/4 of the way through.
  • Melt butter, oil, and chopped garlic together in a bowl. When melted, take a brush or spoon and cover the skin of each sweet potato.
  • Take covered sweet potatoes and bake on a foil-lined baking dish for 50-60 min. Potatoes are done cooking when you can easily poke with a knife.
  • While potatoes are baking, cut up 1 bell pepper, and 1/4 cup onion.  Add 2 tbsp oil to a pan and sauté vegetables over medium heat (approx. 10-12 min).  Set aside until potatoes are done cooking.
  • Right before serving, start to make guacamole.  Take 2 avocados, cut in half, scoop out pit, and throw flesh into a mixing bowl.  Take a potato masher and mash avocado until it has a chunky consistency.  Take chopped onion, tomatoes, pickled jalapeños, cilantro, lime, and mix together.  
  • When potatoes are done baking, let cool, and then pull apart from where the line was cut.  Using a tong, add a layer of veggies and pulled chicken along the center of the sweet potato.  Top with a scoop of guacamole and green onions.
  • Serve and enjoy!