Crock-Pot Pulled Chicken

 

pulled chicken

Pulled chicken is one of my favorite summer meals because it’s not only delicious but it’s super easy to make, especially in the Crock-Pot! You don’t need to heat up your oven and have it on for hours and you don’t even need to keep an eye on it as it cooks. The best part? It’ll come out perfect EVERY time!

I usually like to make my own BBQ sauce for this meal but it isn’t necessary so feel free to choose your favorite bottled BBQ sauce and run with it! The chicken will take about 6-7 hours on low, depending how thick your meat is. You will know it’s ready when it shreds easily with two forks. Also, you can substitute the chicken for pork however, you will need to increase the cooking time as the cut of pork is much bigger and thicker than a few chicken breasts. For pulled pork, I like to use a Boston butt which you can find in most grocery or warehouse stores. BJ’s® usually sells them for under $2/lb and you can easily feed a crowd.

I like to have the chicken cook in the BBQ sauce and I don’t add any additional water to the pot because the meat releases enough of its own juices. With the pulled chicken, you won’t need to drain any of the liquid however, the pork does release a ton of water and fat. When I make the Boston butt, I usually hold off on adding the BBQ sauce until the end. When it’s done cooking I pull the meat out, drain most of the liquid, place the meat back into the pot and then I add the BBQ sauce.

Serve on hearty rolls with a side of homemade coleslaw and you have a perfect summer meal that is sure to please everyone. Enjoy!

Ingredients

  • 2 1/2 – 3 lbs boneless, skinless chicken breasts
  • 1 medium onion, diced
  • Kosher salt and ground black pepper, to taste
  • 1 bottle BBQ sauce, store-bought OR homemade

Instructions

Place the cleaned chicken breasts in the bottom of the Crock-Pot. Cover with the diced onion and season with salt and pepper. Add about half a bottle of BBQ sauce. Cover and cook on low for 6-7 hours or until chicken shreds easily with a fork.

Remove the chicken from the pot. If the sauce is too thin, turn the Crock Pot up to high and let it simmer a little until it thickens. Shred the chicken and return it to the pot. Add additional BBQ sauce as needed. Serve hot.

Glazed Pork Chops with Roasted Potatoes, Carrots and Onions

Pork Chops_n

Pork chops are perfect for a quick and inexpensive meal for the whole family. I picked up a pack of six boneless pork chops on sale for just under $7!! Coupled with a nice bed of hearty vegetables you end up with a filling meal that comes together quickly since everything is made in one pan. I consider that a win in my house!

I came across this recipe on the “Recipe Tin Eats” blog, you can find the original recipe right here . I made just one minor change to the recipe by increasing the amount of Worcestershire sauce and decreasing the amount of soy sauce called for in the recipe. I love the rich flavor of Worcestershire and prefer it to the salty bite of soy sauce. I also added some carrots and onions into the mix. It is important you that you pre-bake the vegetables, if you start them raw with the pork chops the vegetables will be underdone and hard. If you find that when the pork chops are finished the vegetables are not yet fork tender, remove the pork chops from the pan and set them aside covered on a dish and continue to cook the veggies for a little longer.

Feel free to use either boneless or bone-in chops for this recipe, just be sure to increase or decrease the cooking time as needed. For thinner, boneless chops decrease your cooking time and for thicker bone-in chops increase the cooking time slightly. Pork chops are cooked through at about 160ºF with little to no pink remaining when cut. Enjoy!

Ingredients

  • 1 tbs Worcestershire Sauce
  • 2 tbs ketchup
  • 1 tsp low-sodium soy sauce
  • tbs brown sugar
  • tbs olive oil
  • 1 clove garlic, minced
  • 1 tsp apple cider vinegar
  • 4 pork chops, boneless or bone-in
  • 1 lb Yukon Gold potatoes
  • 1/4 lb baby carrots
  • 1 large onion, quartered
  • Kosher salt and pepper, to taste

Instructions

Preheat oven to 400ºF.

Cube potatoes. Toss potatoes, carrots, and onions with 2 tbs olive oil, salt and pepper. Place on a baking sheet or pan. Bake for about 25 minutes.

While the vegetables are baking, make the marinade. In a large resealable bag, combine the Worcestershire sauce, ketchup, soy sauce, brown sugar, 1 tbs olive oil, garlic and apple cider vinegar. Add the pork chops and gently squeeze the bag to coat the meat.

Remove the veggies from the oven, stir, and arrange the pork chops on top. Drizzle the pork chops with half of the marinade. Return to oven and bake for about 10 minutes if using boneless chops, a few minutes longer for bone-in.

Remove the tray from the oven, flip the chops, drizzle with remaining marinade and bake for another 10-15 minutes.

Once the pork chops are cooked through, place under the broiler for just a minute or two to give them a little browning and caramelization on the tops.

Serve hot drizzled with pan juices and a side of veggies.

**Tip – The pork chops can me marinated a few hours before cooking.**