Crock Pot BBQ ChickChos Sandwiches

Around here when I say we love nachos it’s an understatement. That’s probably my favorite thing to make. Along with BBQ chicken those are the most requested things from my family. Well the other night I made Pulled BBQ Chicken subs for O and Jeffery. I thought that they were good (your normal bottled sauce/chicken sandwich) but needed a bit more. So there in lies how BBQ ChickCho Subs were made (or at least what O calls them). Now how you add the ingredients is really up to what you personally prefer so that’ why there are no measurements lol.

Ingredients:

• Chicken broth
• Buns
• Chicken Breasts (I use 3-4 breasts)
• BBQ Sauce (I mix two different brands)
• Shredded Cheese
• Lettuce
• Sour Cream
• Other NachoTaco toppings

To start I put the broth in the crock pot (about 1/4th-1/2 of the way) and add my chicken breasts. I have a whacked slow cooker and my chicken cooks in about 2 hours on high or 3-4 on low. Cook chicken to 95% done then take out of the slow cooker and let rest for a few minutes. While chicken in resting drain out any broth left inside. I save about a 1/2 to 1 cup of the left over broth to add to my bbq sauce but that’s personal preference. Next add the BBQ sauce and left over broth. The next step depends on how you like your chicken. I prefer it shredded but if you want it diced/sliced that’s cool too. After your chicken is cut/shred add it back to the slow cooker and let go for about 30 minutes or so.

Now I know you’re wondering how to get that crunch in your sandwiches right? Well of course the lettuce is a little crunchy but I toast my buns before I serve these and that helps with the nacho crunch. You could also add some crushed taco shells but then that would defeat the point right? After the buns are toasted and the chicken has had time to play in the bbq sauce go ahead and assemble these how you would your nacho/tacos. I made mine with lettuce, sour cream, cheese, and an avacado. Jeff is anti-healthy foods so he just had sour cream and cheese. O loves his with lettuce, cheese, and sour cream. Though for him we set aside some chicken without BBQ sauce because he just doesn’t like it and I tried his sandwich and can attest that they are just as yummy with or without the bbq sauce. You could even do this without the slow cooker and use your favorite taco seasonings, though I love to use my slow cooker for all my meat cooking. Then serve with any of your favorite sides. That night we had mac-n-cheese and mashed taters.

Sweet & Spicy Cornflake Chicken Strips!

I LOVE cooking, it might not always come out right but I love it. I am addicted to Food Network and especially the cooking challenge shows. So when I seen that Lori at A Cowboy’s Wife was having a cooking challenge at My Wooden Spoon I was ALL over it. The challenge was to use the 3 ingredients somehow in an original recipe. The ingredients were corn flakes, hot sauce, and honey.

So my first thought was Sweet and Spicy Corn flake chicken tenders and fries. This is so good and a big hit with the hubby and son (though I think that Jeff was shocked I didn’t burn myself with the oil).

Ingredients:
2 eggs
1 tablespoon water
5-8 shakes of hot sauce (it will balance out with the honey but add according to YOUR tastes)
2-3 drizzles of honey (again add this to your taste)
1-2 lb chicken (I’ve done this with breasts and tenders; just cut your meat into strips if needed)
Flour
4 cups crushed Corn Flakes
Salt/Pepper
Dry seasonings if desired (I used favorites of mine such as Famous Dave’s Steak seaoning, onion salt, and garlic powder)
Vegetable Oil for frying

Directions:
In one deep dish/bowl combine the cornflakes, flour, salt, pepper, dry seasonings and toss to make sure they are mixed up good. Use a fork to whisk together the wet ingredients. Dip the chicken into the egg mixture and allow some of the liquid to drain off to make sure the cereal mixture sticks. Next toss into the cereal mixture until evenly coated. Once oil is hot enough (I test by sticking a small chuck of bread half way in and if it sizzles it’s ready lol) place chicken into the pan and fry for 6-8 minuets a side (or you can bake them; 350 for 30-35 minuets for breasts and 400 for 8-10 minuets for tenders). When they are done place them on a towel to help drain off some of the oil.

While those are cooking I popped my frozen fries into the oven per the directions on the package. As those are cooking I put two teaspoons of butter into a microwave safe bowl with a few shakes of hot sauce and a couple squirts of honey (again these are to taste) and a 1/2 a teaspoon of garlic powder. This mixture gets a minuet or two in the microwave. When your fries are done just toss them with the butter mixture.

This turned out SO yummy I can’t even tell you. Like I said we aren’t very big on hot sauce and honey but Owen and I LOVED it on the tenders, we put just the right amount where you got a hint of it but it wasn’t over powered by the flavors. Plus they were so easy to make, I can see me doing this recipe more often now and am glad to tried it. So what are you waiting for?! Head over to Lori’s blog and get your entry in by January 20th for your chance to win a $50 gift card to Cooking.com