Crock Pot BBQ Chicken

Crockpot bbq chicken pin

This mouthwatering Crockpot BBQ Chicken is fantastic way to spice up your dull weekly menus. It will take 5 hours to cook  and you can store it refrigerated for up to 4 days. I usually use this shredded BBQ chicken and fill some buns, add lettuce, onions and tomato, to make a healthy version of burgers. You can also use tortillas instead of buns.


  •  1 1/2 cups  Homemade BBQ Sauce — or your favorite store-bought sauce (the homemade sauce only takes about 15 minutes to make and is totally worth it!)
  •  2 pounds boneless skinless chicken breasts
  •  1 tablespoon cornstarch — mixed with 1 tablespoon water to make a slurry
  •  Serving suggestions: whole wheat or pretzel buns — whole wheat tortillas, cheddar cheese, chopped green onion, baked sweet potatoes

Crock pot bbq chicken


  1. If you have not, prepare the Homemade BBQ Sauce.
  2. Lightly coat a 5-quart or larger slow cooker with nonstick spray. Arrange the chicken in a single layer on the bottom of the slow cooker. Top with sauce, spooning the sauce all over the top. If you made a batch of the Homemade BBQ Sauce, reserve the rest for serving.
  3. Cover the slow cooker, and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken to a cutting board and shred with two forks, either on a cutting board or directly in the slow cooker.
  4. Thicken the sauce in the slow cooker: Add the slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 30 minutes.
  5. To thicken the sauce more quickly: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
  6. Return the shredded chicken to the slow cooker and toss to coat. Serve chicken warm on buns for sandwiches, inside quesadillas, or (our favorite) on top of a baked sweet potato with a sprinkle of green onion. Add additional BBQ sauce as desired.

If you liked this recipe, try out our Instant Pot Beef Stew.

Nutritional Info

Crockpot bbq chicken nutritional info

Nacho Sloppy Joes

Nacho sloppy joes pin

Nacho Sloppy Joe – a perfect mixture of Mexican flavored ground beef, nacho cheese and jalapenos. Add a few buns, and you get the perfect sandwich-burger. Sloppy Joe – Mexican way! Thanks to lean beef, this burger is healthy and not so greasy as common burgers.


  • 2 teaspoons olive oil
  • 1/2 cup onion finely diced
  • 1 pound ground beef I use 90% lean
  • 2 tablespoons taco seasoning
  • 8 ounce can tomato sauce
  • 1/2 cup nacho cheese sauce
  • 1/4 cup pickled jalapeno slices
  • 4 hamburger buns toasted

Nacho sloppy joes 2


  1. Heat the oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent.
  2. Add the ground beef to the pan and cook for 5-6 minutes, breaking up the meat with a spatula into smaller pieces.
  3. Stir in the taco seasoning and tomato sauce and bring to a simmer. Cook for 3-4 minutes.
  4. Divide the meat between the bottom buns, then top each sandwich with nacho cheese sauce and a few jalapeno slices. Place the top bun on each sandwich then serve immediately.


Nacho sloppy joes nutri info

“HOT BROWN” SANDWICH personal recipe

Hot brown sandwich


Yummy, just try this amazing ‘hot brown’ sandwich and you won’t regret!

Yield:  2 Hot Browns
Time: 15 min
“hot brown” sandwich
“hot brown” sandwich recipe

INGREDIENTS for hot brown sandwich:

  • 1 ½ tablespoons salted butter
  • one and a half tablespoons all-purpose flour
  • 1 ½ cups heavy cream
  • 1/4 cup Pecorino-Romano cheese, plus extra for garnish
  • Pinch of ground nutmeg
  • salt
  • pepper
  • 14 ounces roasted turkey breast, sliced thick
  • 4 slices Texas toast, crust removed and sliced in half diagonally
  • four slices bacon
  • 2 Roma tomatoes, halved
  • Paprika
  • Parsley


  • In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux.
  • Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
  • Whisk heavy cream into roux and cook over medium heat until cream begins to simmer, about 2-3 minutes.
  • Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until sauce is smooth.
  • Add nutmeg, salt and pepper to taste.
  • For each Hot Brown, place one slice of toast in an oven-safe dish and cover with 7 oz. turkey.
  • Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast.
  • Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese.
  • Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top.
  • Sprinkle with parsley and paprika and serve immediately.

If you need something more healthier  please take a look here

‘Black-eyed’ pea burger recipe


Pea Burgers often are seen like fast-food type recipe but from time to time keep in mind that these can be veery tasty and delightful. Enjoy this pea burger recipe!

Yield:  6

Time: 15 min


Black-eyed pea burgers recipe
Black-eyed pea burgers recipe

INGREDIENTS for black-eyed pea burger:

  • 1/4 lb carrots, peeled and diced
  • 1 tablespoon vegetable oil
  • 3/4 cup red onion, diced
  • 1/4 cup, plus 2 tablespoons poblano peppers, diced
  • 1/2 tablespoon, plus 2 teaspoons garlic, minced
  • half tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 tablespoon salt
  • 2 tablespoons white wine
  • half cup smoked tomatoes, puréed, or canned tomatoes, puréed
  • fourth cup smoked tomato water, or water
  • 1½ cups collard greens, puréed and pressed dry
  • 2 15-ounce cans black-eyed peas, drained and smashed
  • two tablespoons Crystal hot sauce
  • 1/4 tablespoon oregano
  • half tablespoon black pepper
  • 1/4 bunch parsley, minced
  • 2 ¾ cups panko


  • In a sauté pan on high, cook carrots in vegetable oil until golden brown, about 4 minutes. Add onions and poblano peppers and continue cooking until browned, approximately 5 minutes.
  • Add garlic, cumin, paprika, and salt and continue cooking until garlic is aromatic and spices are toasted, about 45 seconds.
  • Deglaze with white wine and cook until almost dry, about 10 minutes. Add smoked tomatoes, smoked tomato water, and collard greens. Reduce heat to low and simmer for 15 minutes. (Note: If deglazing mixture becomes too dry and begins to burn, add 1 tablespoon of water and repeat as necessary.)
  • Add black-eyed peas, hot sauce, oregano, and black pepper and mix well. Transfer to sheet pan and allow to cool.
  • In a large bowl, combine cooled mixture with parsley and panko. Add salt and pepper to taste.
  • Portion in to 7-ounce patties and serve on brioche bun with chipotle mayo, lettuce, tomato, and onion.
Also you will love this slow cooker beef stew recipe