What a busy few days it's been around here.The weather has been great (with the exception of today... rain!) So I finally finished getting the garden in. Looking forward to fresh tomatoes, cukes, peas, jalapenos.... and a ton of various other things.
I'm also looking forward to our wild berries! We have raspberries, blackberries, blueberries, strawberries all growing in the wild here and I am usually able to pick enough to sustain our fruit in our daily diets, make cakes, pies, and even freeze some for later in the season! Saves me a penny or two during the summer. Fruit is one of our biggest expenses on our food bill each week. The kids eat tons and tons of berries!
With summer right around the corner BBQ is definitely something we have been craving and eating allot of lately. Though with the weather not always cooperating I am not always able to grill. So hello crock pot and broiler recipes!
Hubs loves a messy sweet and spicy pulled pork sandwich... but this girl isn't exactly doing back flips over them. I really do not like pork unless it is cured or whatever it is that they do to ham and bacon. My pork consumption stops there.
As a compromise I did pulled chicken sandwiches.... funny part is Hubs thought it was pork when he stuffed his face!
Slow Cooker Woodchuck Hard Cider Pulled BBQ Chicken Sandwiches with Roasted Balsamic Onions and Peppers
1-1 1/2 lbs boneless skinless chicken breasts
1 bottle of Woodchuck Hard Cider (You can use beer as well)
1 16 oz bottle of your favorite BBQ sauce (I used Sweet Baby Rays)
2 large red onions sliced thin
2 green bell peppers sliced thin
1/2 cup of balsamic vinegar
3 tbs of olive oil
2 tbs of honey
2 cloves of minced garlic
4 scallions sliced thin
8 bulky rolls
In your slow cooker add chicken, cider, and BBQ sauce. Set on low for 6 hours or high for 4.
When the chicken is done you should be able to shred it with a fork easily.
Stir sliced scallions into your cooked chicken.
For the balsamic onions and peppers:
Whisk balsamic vinegar, olive oil, honey and garlic together.
Place sliced onions and peppers in the bottom of a large baking dish. Drizzle your dressing over the top and roast at 350 for 20 minutes, stir and toss. Return to the oven for about another 15 minutes or until they are caramelized and browning a bit on the edges.
Place a manly heaping portion of pulled chicken on top of your rolls and top with a good size scoop of you onions and peppers. Eat it and get messy while doing so!