I'm trying a new recipe in the crockpot for tonight. I put it on at 7:30 this morning and it has been simmering away all day. The house smells absolutely delicious! Here's what's for dinner tonight. What are you having?
Hungry Girl's Slow Cookin' Pulled Chicken
1 1/2 lb. raw boneless skinless lean chicken breasts, halved (I use the frozen ones and you don't even have to thaw them!)
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!
MAKES 7 SERVINGS
Sweet Restaurant Cole Slaw (from AllRecipes.com)
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil (I used only 2 Tbsp canola oil)
1/2 cup white sugar (I substituted 12 packets Splenda and it was too sweet, so I'll try less next time)
1 tablespoon white vinegar (I used cider vinegar)
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.