Chicken Prep Time: Approximately 15 minutes
- 3.5 – 4 lbs. skinless/boneless chicken breast, fat trimmed
- 1 medium onion, chopped
- 1/2 cup ketchup
- 1/3 cider vinegar
- 1/4 cup brown sugar (smidge more for sweeter)
- 1 @ 6 oz. can tomato paste
- 1 TBSP Paprika (or 2 TBSP sweet paprika) – I didn’t have sweet paprika – couldn’t find it in the store, so improvised, again.
- 2 TBSP Worchestershire Sauce – have an issue with pronouncing this…
- 2 TBSP mustard – I did yellow and spicy
- 2 TBSP A-1 Steak Sauce
- 1 1/2 Tsp. salt
- Black pepper to taste
- I also added a few shakes of garlic powder (I love garlic)
In your crock pot, pour in all ingredients from onion through pepper or garlic powder depending on your preference. Mix with a wire whisk. Trim fat from chicken breasts. Place the chicken in the pot getting each piece good and saucy. Cover and cook on low for 7-9 hours. Remove chicken and shred apart with a fork. Place in large serving bowl and re-add sauce from pot as you would like. Enjoy on a crusty roll with 2 slices of sharp picante provolone cheese and prepared broccoli rabe. Serve with a salad! YUMMY!! And leftovers are such a wonderful thing! Portion and freeze the rest for another night you don’t have time to prepare dinner. You will thank yourself. It is so good even after you freeze it!
- Sandwich Rolls – use whole wheat crusty to get the whole grain
- Picante Sharp Provolone cheese slices
- Broccoli Rabe
Easy Broccoli Rabe
This is an awesome vegetable for you, packed with many good nutrients! It definitely has a bitter taste and would be more of an aquired taste to many. But I love it!
- 1 bunch, Broccoli Rabe (also called Rapini in produce department near Kale)
- 2 cloves garlic, minced
- 2 TBSPExtra virgin olive oil
- 1 cup Organic Chicken Broth (I use Nature’s Promise, best price and no hydrogenated oils or MSG – look at those cans, they are usually filled with it! Boullioun cubes are too.)
- Salt & Pepper to taste
Rinse the broccoli rabe with cold water. Trim the ends off and cut the thick ends with kitchen shears, actually splitting the stem in half working your way up to the top – this helps cook those thicker pieces so they are not chewy. You can either leave the pieces long or cut into small pieces. I like them longer – easier to situate on the sandwich. Place the broccoli in a medium pot filling the bottom with water about 2 inches high. Blanch the broccoli until you can get a fork through it pretty easily and you can tell it won’t be chewy – just be careful to not overcook. Keep a close eye on it because it can cook within 5-7 minutes. Drain the water out and add the minced garlic, EVOO, S& P, and broth. Let simmer on super low for about 20-30 minutes.
Our house smells awesome! Enjoy Crock Pot Tuesday!!!