Crockpot Chipotle BBQ Chicken

This chicken turned out so good.

I was craving some kind of pulled meat sandwich that would be good with some 

coleslaw on top of it. I had some chicken breasts thawed out and ended up 

throwing them in the slow cooker with a super simple chipotle bbq sauce. 

The chicken cooked on a bed of onions, carrots and garlic, which I ended up straining 

out of the sauce. The carrots had the most amazing flavor that 
I was thinking, if a person wanted to, they could leave the veggy's in the sauce 
and just puree it until smooth before you reduce it. Just a thought.

For the coleslaw I just made a simple dressing out of red wine vinegar, 
mayonnaise, honey, celery seed, and a little salt and pepper. 

You could also go with this Creamy Jalapeno Coleslaw if you wanted to. 

Linked with: 
Weekend Potluck
Meal Plan Monday

Crockpot Chipotle BBQ Chicken

1 large onion, quartered
2 large carrots, cut into 2 inches pieces
4 cloves of garlic, smashed
3 large or 4 small boneless skinless chicken breasts
Salt and Pepper
1/4 cup chicken stock
2 tsp chipotle puree*
1/4 cup bottled bbq sauce
1/2 tsp cumin
1/2 tsp smoked paprika
Juice of 1 lime
2 bay leaves
4 Buns
Your favorite coleslaw

Place onion, carrots and garlic in the bottom of your crockpot. Lay chicken breasts on top and season with salt and pepper.

Mix together stock, chipotle, bbq sauce, cumin, paprika and lime juice. Gently pour over chicken and throw in the bay leaves.

Cook covered on low heat 4-5 hours or until chicken is cooked through. I actually took a spoon and basted the top of the chicken once or twice with the sauce. I also turned the chicken over about 3 hours into cooking time.

Once chicken is cooked remove it to a plate. Strain sauce into a saucepan, bring to a simmer and reduce by half. Remove 1/4 cup of sauce and reserve. Shred chicken and stir into remaining sauce.

Use the reserved sauce to stir into your favorite bbq sauce to desired consistency. It adds great flavor and a hint of heat.

Cut buns in halve and drizzle insides with olive oil; toast in a hot skillet. Pile on some chicken, drizzle on additional bbq sauce and top with some creamy coleslaw. Fabulous!

*As for the chipotle puree, I keep a covered glass dish in the fridge containing a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.

Best Margarita Ever

For the Super Bowl this year, we decided to enjoy a few margaritas.

Since both me and the hubby DO NOT like the mixes (too salty), we decided to come 

up with something on our own.

I happened to have some Grand Marnier left over 

from a previous party, so with that and some fresh citrus, we made it happen.

So good! Hubby said it was the best margarita he's ever had.

Linked with Weekend Potluck, Food on Friday and Foodie Friday.

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Margaritas

1/2 cup fresh squeezed juice (4 limes, 1 orange, 1 lemon)
1 cup silver tequila
1/4 cup triple sec
1/4 cup Grand Marnier
6 tbsp simple syrup

Make the simple syrup first by combining 1 cup of sugar and 1 cup of water in a small sauce pan. Heat over low heat, stirring occasionally until sugar is completely melted. Let cool.

Juice the limes, orange and lemon into a bowl. This will make just over a 1/2 cup.

Put all ingredients into a blender with a handful of ice and blend until smooth. Pour over crushed ice and enjoy.