Crockpot Barbecue Chicken Sandwiches

Ingredients:

2 packages of at least 5 skinless boneless chicken thighs in each package*

2 bottles of your favorite barbecue sauce

1/3 (75ml) cup water

8 Hamburger or other large rolls

Directions:

Place the contents of one bottle of barbecue sauce into the crockpot using the ½ cup water to get out all of the sauce. Place boneless chicken thighs into this mixture. Cover and cook on low for 5 to 6 hours. If I am home I will flip over the chicken thighs periodically.

Carefully lift the thighs into a heat resistant bowl since they will be very hot.  Taking two forks shred the chicken to your preferred consistency. Then pour the reserved bottle of barbecue sauce over the chicken mixture and stir until mixed well.

To Serve:

Place a hamburger or roll of your choice onto a plate. Then pile the chicken mixture onto the bottom bun. You can top with more barbecue sauce and/or condiment of your choice. Cover with the hamburger bun top and enjoy!

Serves: 4 to 8 depending on the appetite size of your family

*Notes:

I have used both frozen and thawed chicken in this recipe.

You can use skinless boneless chicken breasts in place of the thighs.

Quick & Easy Apple Cinnamon Oatmeal Pancakes

Ingredients:

 2 packets apple cinnamon instant oatmeal

1 box of pancake mix

Nonstick spray

Directions:

Follow the pancake box instructions for the 20 to 24 pancakes. Each manufacturer has different directions so I always follow the box instructions. Empty contents of the oatmeal into the batter and stir well. You may have to add a little more water to get it back to pancake consistency.

Spray a nonstick pan with the nonstick spray. Place over medium heat. When the pan is hot enough add the pancake batter. When the batter is bubbly on top and the edges have a dry look about them that is when I flip them over. It usually only takes about 2 to 3 minutes until you flip them. Wait 1 to 2 minutes more and remove to a plate.

Repeat until all pancakes are done. It is hard to say how many you will actually end up with since I make big pancakes for my family. I average between 10 and 12 pancakes.

Serve with butter and your favorite syrup.

*Note:

 You can use any flavored or plain instant oatmeal you would like to use in place of the apple cinnamon instant oatmeal.

Herb de Provence Crockpot Pork Loin

Ingredients:

3 to 5 pound pork loin

¼ cup (60 ml) white or rose wine*

¼ (60 ml) cup chicken broth

2 Tablespoons Herb de Provence*

2 Tablespoons garlic, chopped

½ Teaspoon garlic powder

Directions:

Place the wine and chicken broth into the crockpot then add the pork loin fat side down into the liquid. Sprinkle the Herb de Provence over the top of the roast as well as into the liquid. Do the same with the garlic and garlic powder. Cook on low 4 to 6 hours depending on the size of the pork loin and your manufacturer’s crockpot instructions.

Be careful when removing the pork loin since it can break apart as you are lifting it and splash the hot liquid onto you! Slice or shred as desired. I always store the leftovers with the juice to keep it from drying out in the refrigerator.

I serve this with mashed potatoes or roasted potatoes along with the juice. Any leftovers are drained then mixed with barbecue sauce and placed on buns.

*Notes:

I use the Herb De Provence mix that has real lavender in it.

You can substitute either cooking wine or chicken broth in place of the wine.

Remember all crockpots are not the same so please follow your crockpot instructions.