Welcome back Zesties!! I know I posted last week, which was the first week in August, but does anyone else feel like August just kind of…snuck up on them? 🙋🏼♀️🙋🏼♀️ No…just me…OK.
This was the perfect start for a full August week because I ended up getting called in for a quick fill-in job (my favourite kind) and then realised I didn’t blog plan…so as I was meal planning I had a sudden idea 💡 for this recipe: Dump-It-AND-Forget-It. This is the motto of the busy world: dump it, forget it, and circle back to it later and (in a perfect world) it should be done. Don’t worry, in this post let’s all pretend this is a perfect world and so this will be done when you circle back.
Blake’s mum got us this beautiful crockpot/slowcooker. We have been staring at it in the box because it’s so nice (remember my little blue one that was a hand-me-down from my Grammy and it only had one setting??) and every time I look at it I just get all these sudden ideas. The only hard part is the patience. When I dump-it-and-forget-it I want it done in like 30 minutes. BUT this is a slow cooker. So I will just remind myself as my apartment smells like BBQ chicken goodness that all good things come from slow processes.
Let’s get to it.
Dump-it-AND-Forget-it Pulled BBQ Chicken Sandwiches
- Slow Cooker
- 1 kg Chicken Breast
- 3 tbsp Olive Oil
- 1 + 1/4 c BBQ Sauce Pick your favourite, but recommend a smokey, strong flavour
- 3 tsp Brown Sugar This is the secret to nice & flavourful
- 2 tsp Garlic Mince
- 1 tsp Onion Flakes
- 1 tsp Paprika Preferably smoked or spicy
- Prep your slow cooker: spray/cover with olive oil or non-stick spray
- Place chicken breasts and spread out evenly in the slow cooker
- Add spices: Paprika, Brown Sugar, Onion Flake, Garlic Mince
- Pour BBQ sauce over the chicken breasts and make sure everything is well covered
- Cook on high for 3 hours OR cook on low for 6 hours
- Make sure chicken is cooked through before lowering heat or reducing to warm
- Using tongs or forks, begin to shred the chicken until fully shredded and let sit on warm for an additional 20 minutes
- Remove from heat and allow to cool slightly before serving on top of buns and alongside your favourite side
Yes, I cheated and used store-bought BBQ sauce. Blake and I are BIG sauce people over here, so when I passed by Stubb’s (which is an American classic) I knew this would be PERFECT for sandwiches. And although I love sauce, I such at making it. I admit, this is not one of my strengths so where I can cheat a little bit. I will. You know what was not homemade?
These homemade yeast burger buns.
I used Savory Nothing’s “Easy Homemade Dinner Rolls” here’s the link: https://www.savorynothings.com/easy-homemade-dinner-rolls/
Since I have regular yeast (not quick or instant) the rising took about an hour in the full dough ball then 30-45 minutes once I portioned out into buns. I had some business program work to catch up on, so I had the time and they were WORTH IT. I also topped with some sesame seeds and garlic granules; and, I replaced 2 c. of flour with bread flour. They were not overly yeast-y tasting and they held the moisture and BBQ juices so lovely. UGH YUM
- SLICED/GRILLED ONIONS!!! I forgot to add this to the chicken in the crockpot and was so disappointed. It would have made such a great addition
- I topped our sandwiches off with coleslaw, but this is optional
- DIY BBQ sauce, I GET it. A basic BBQ sauce recipe is easy enough (tomato paste + brown sugar, etc), but since we are sauce specialists it is tricky to DIY when I just know what’s good in stores and makes it easy
That’s it for this week! I will be back to 2x per week posting starting again next week. Next week is a review and a trial run for something very exciting!! I will be posting my trial and review on my Instagram first so make sure you check it out there. I got my first cookbook and will be eating only meals from that but WAIT it’s so much more than that. Which you will come to find out through Instagram next week so, see you there 😉