There are two requirements to qualify as a weekly dinner go-to in the Corna household…
You need to be super EASY TO MAKE…
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!
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.
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!
1-1.25lbsraw, organic chickenmy preference is chicken tenders
1/2cupchicken or vegetable broth
1cupfavorite BBQ sauceI use Sweet Baby Rays
1/2tspsalt and pepper each
2cloveschopped garlicor 1 tsp garlic powder
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.
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? lolAs 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 asA, 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!
2-4small-medium sizedsweet potatoes1 for each person being served
1tbspEVOO or avocado oil
1-1.25lbsorganic chickenbreast or tenders
1/2cupbrothchicken or vegetable
1cupfavorite BBQ SauceI use Sweet Baby Rays
1/2tspsalt and pepper each
1bell peppercut into thin strips
1/2cupred onioncut into thin strips
2 tbspEVOO or avocado oil
2 medium sizedavocados
1 tbspred onionchopped
1tbsppickled jalapeno chopped
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.