Monica’s Crockpot BBQ Chicken

I recently had the best BBQ Chicken Sliders at my son and Daughter in love’s home. I knew I had to make it and share it in the blog. This makes a perfect dinner, appetizer, tailgate meal, party meal, it’s just perfect and so tasty.

Ingredients:

4 – 6 boneless, skinless chicken breasts, not frozen*

1 18 ounce bottle Sweet Baby Ray’s Original BBQ Sauce

1/2 cup brown sugar

2 Tablespoons vinegar (white)

1 teaspoon red pepper flakes**

1/2 teaspoon garlic powder

Hawaiian Rolls for sliders or your favorite bun for a sandwich

Spray slow cooker with non stick cooking spray. Place chicken in the bottom of the slow cooker. In a separate bowl, combine BBQ sauce, brown sugar, vinegar, pepper flakes and garlic powder. Pour over chicken and cook 4-6 hours. Remove chicken and shred with forks. Place shredded chicken back in the slow cooker and keep warm until ready to serve.

Toppings:

Shredded cheese

Raw or sautéed onions

Pickles (I prefer Wickles)

Fried Jalapeños

Really whatever you like is just perfect.

Pile on the chicken and your favorite toppings and enjoy! This is a perfect crowd meal and everyone can serve themselves and individualize their sandwiches and sliders.

*I used 6 big chicken breasts because I wanted leftovers to share with my family. Granddaughter Willow loved this chicken and my Dad enjoyed it too. If you make 6 chicken breasts, make more BBQ sauce. Increase sauce ingredients by one half or doubling it.

**Red pepper flakes! They do not add heat, just flavor. No one knew I added them. I would never feed baby Willow something spicy. Trust me, add them to the recipe. Now if you want heat, add more!

Reuben Nachos

I love nachos. I love Reubens too. It was only a matter of time before I created nachos from my favorite sandwich. This is a very fast and easy recipe to prepare. 


Ingredients:

Tortilla Chips

3 slices of deli sliced corned beef

8 ounces of sauerkraut, and squeezed dry, I used Silverfloss Bavarian Style

3 Tablespoons of Thousand Island dressing

5-6 ounces of Swiss cheese grated 


Preheat oven to 350 degrees. On a large baking/pizza tray, spread tortilla chips out. Tear up pieces of corned beef and placebon top of tortilla chips. Drain 8 ounces of the sauerkraut and place on several paper towels. Squeeze out the liquid from the sauerkraut. You want it dry because you will be mixing thousand island in it and you don’t want soggy nachos!  Place sauerkraut in a bowl and mix in thousand island dressing. Place and spread out over the corned beef. Cover with Swiss cheese and bake for 5 minutes or until cheese is melted. Serve and enjoy. 


The secret to a good Reuben is dry sauerkraut. Whether its nachos, burgers or sandwiches. Also, if you are layering the chips, lay down on layer of chips, meat, sauerkraut thousand island mixture and cheese. Repeat this for every layer. You may need to adjust the amount of ingredients and cooking time for multiple layers of nachos. Serve and enjoy!