It’s good to have a recipe in your arsenal that works every time and that can magically become many meals. This Slow Cooker Pulled Chicken is that recipe! Want to learn how to make it? I thought so! I’ve got all of the details below.
I’m all about throwing meals together these days. It’s always a “what’s kicking in the fridge/pantry/freezer” situation. But from the chaos, usually comes success! Like THIS recipe for BBQ Chicken Stuffed Sweet Potatoes!
Take the “blah” out of boneless, skinless chicken by using a marinade! Chicken doesn’t have to be boring, let me prove it with my recipe for The Best Grilled Marinated Chicken! (It’s pretty good people) 🙂
If you can open a few cans, cut up a garlic clove and roll stuff in tortillas, then you’ll have no problem making these Spinach and Chicken Enchiladas. Not only are they easy to make, but they’re totally customizable and delicious!
There’s something lovely about chicken salad, am I right? But not that chicken salad in that plastic container at the gas station convenience store. That’s the opposite of lovely. I’m talking about the homemade stuff that has big chunks of chicken, just the right touch of creaminess and the perfect amount of “stuff” to make it taste like perfection. You like that too? Great, than you’ll love this CREAMY GREEK CHICKEN SALAD!
Do you use your slow cooker in the summer? No? Why not? Even though your slow cooker seems to get the most use during the winter, it makes perfect sense to dust it off and use it ALL summer! You should be outside, not in the kitchen! Let your slow cooker do all the work while you soak up the sun! Sounds pretty good, right? Get it ready, because you’ll be needing it to make this yummy 6 Ingredient Slow Cooker Poblano Chicken!
Hold onto your seats! I’ve busted out my slow cooker and delicious, easy-to-make food is in your future! I’m combining the goodness of BBQ and beer in this recipe and I think you’ll want to add this Slow Cooker BBQ Chicken to your “favorites.” Read on to get the recipe!
When it’s warm outside, I want to grill. I grew up in a household where summer meant almost every meal was made on a hot charcoal or gas grill out in our backyard. I never got much experience manning the grill as a kid, but I did have a nice moment where I backed into one in a swimsuit. Ouch! That’s one way to discourage you from grilling!
Flash forward and now I am officially my father’s daughter. While I could never top his grilling skills, I sure do try. I’ve grilled just about everything and you know what, so many things just “work” on the grill. It’s a great little cooking tool, one that can handle lean cuts of meat as well as vegetables and even fruits. I love it’s versatility which allows me to create healthful meals for friends and family.
I’ve created this Grilled Chicken with Lemon Parsley Marinade as tribute to all of those early grilled chicken meals. And I opted for a marinated chicken that could serve many purposes. This one does just that, because it’s great on top of salads, as a filler for pitas and wraps and even just enjoyed as it is.
The marinade serves two functions. The first function of course is flavor. Chicken breast is pretty bland and this marinade packs loads of flavor. The second is that it helps protect against some of the harmful carcinogens that can form when grilling meat. I’ve also recommended to pound the chicken thin. This creates a chicken breast that’s uniform in size, which allows for even cooking, preventing underdone or overcooked chicken. Don’t skip that step!
Enjoy and let me know how you like it!
Grilled Chicken with Parsley Lemon Marinade
A quick, simple marinade that adds just the right amount of flavor to any piece of chicken.
- 3 garlic cloves, chopped
- 1/4 cup olive oil
- 1 pound chicken breasts
- 1 cup parsley, leaves and stems, washed
- 2 tablespoons water
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Kosher or sea salt
- 1/2 lemon, thinly sliced
- Place chicken breasts in a re-sealable plastic bag. Seal the bag and using a meat mallet or rolling pin, pound the chicken until it’s a 1/2-inch thick.
- Combine the garlic, oil, parsley, water, salt and pepper in a blender or food processor and blend until smooth. Pour marinade, along with lemon slices into the bag with the chicken and seal the bag. Toss to coat. Remove any excess air from the bag and place chicken in the refrigerator to marinate. (I recommend putting the chicken in another vessel, like a bowl or dish, to prevent any cross-contamination in your fridge.) Marinate for at least 2 hours and up to 4 hours.
- When ready to cook, remove chicken from the refrigerator and preheat the grill to medium-high heat. Clean the grill thoroughly and brush grates lightly with canola oil.
- Once the grill is hot, add the chicken. Grill until chicken has reached an internal temperature of 165’F, about 8-10 minutes, flipping halfway through cooking time. Let rest before slicing.
- This chicken is delicious on top of salads or pastas. It can even be used as a base for chicken salad, gyros or other sandwiches.
- Serving Size: 4
- Calories: 319
- Sugar: 0
- Sodium: 241
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 3
- Protein: 36
- Cholesterol: 96
I somehow had the good fortune of having a lot of extra cherries in my refrigerator. It has a little something to do with the fact that I love cherries and I can’t help myself when I see them on sale. So, to make a long story short, I may have bought more than I really needed. No way was I going to let them go to waste. I was on a mission and I knew I had to do something with them fast. I had just made dessert with cherries (see my Phyllo Cherry Pie Tartlets recipe), and I felt like I needed to make something savory instead. But what?
Turkey burgers were on the menu for dinner. Usually I keep those pretty simple, topping them with ketchup, mustard, lettuce and tomato. But then I started thinking about ketchup and that got me thinking cherry ketchup. Could it work? Well, of course it could. But I wanted it to be spicy, so what else could I use? Right! The chipotle chiles I had in my freezer would be perfect. And that, my friend’s is how Cherry Chipotle Ketchup came into my life.
I added some great aromatics, like onion and garlic to mix along with a little acid (apple cider vinegar) and some fresh thyme. A little hit of sweetness from honey was the perfect balance for the heat. It all simmered in my pot while I made the turkey burgers. Fast and homemade ketchup in no time! Plus, you’ll get less sodium and more nutrition! Cherries are packed with nutrition, containing plenty of potassium which helps with managing blood pressure and are loaded with antioxidants to help fight off those big, bad free radicals to lead to cancer and other diseases.
Turkey Burgers with Cherry Chipotle Ketchup
A flavorful turkey burger topped with a spicy, sweet ketchup made from cherries and chipotle peppers.
For the Ketchup
- 1 teaspoon olive oil
- 2 tablespoons finely chopped red onion
- 1 garlic clove, minced
- 1 cup pitted, sweet cherries, chopped
- 1 canned chipotle pepper in adobo
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 sprig fresh thyme
- 1/2 cup water
For the burgers
- 1 pound lean ground turkey
- 1/8 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 8 small, whole wheat buns, split and toasted
- 8 green leaf lettuce leaves, washed and torn
To Make the Ketchup
- Add the oil to a small saucepot and set over medium heat. Once hot, add the onions and cook, stirring often until softened, about 3-4 minutes. Add garlic, cook 1 more minute. Add the cherries and cook about 3 more minutes. Add the remaining ingredients, stir and bring to a simmer. Cook the cherry mixture uncovered for about 20-25 minutes, stirring occasionally.
- Remove the thyme stem and transfer the mixture to a blender or food processor. Allow to cool slightly, then puree mixture (allowing a place for steam to escape if mixture is still rather warm) until smooth. Alternatively, puree the mixture in the pot using a stick blender.
- Return the mixture back to the sauce pot and cook an additional 15 minutes. Remove from pot and allow to cool before serving.
For the burgers
- Preheat the grill and clean well with a grill brush.
- Shape the ground turkey into 8 equal-sized patties, about 2-3 tablespoons each. Season with salt and pepper.
- Lightly brush the grill grates with canola oil. Place burger patties on the grill and cook for about 4 minutes on each side. Use a food thermometer to ensure burgers have reached 165’F.
- Place cooked burgers on the buns and top with chipotle ketchup and lettuce.
- Need to turn down the heat? Simply add less chipotle pepper.
- Want to jazz it up? Add a dash of cinnamon or cardamom.
- Want a little more sweetness? Add 1-2 more teaspoons of honey
- Serving Size: 8
- Calories: 337
- Sugar: 8
- Sodium: 215
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Protein: 23
- Cholesterol: 60
There is something magical about the slow cooker. The idea that you can simply place ingredients in a vessel, touch a button and hours later you have an entire meal is mind-blowing. I love it! For anyone that’s time-strapped (OK, that’s everyone, right!?), the slow cooker is your savior. With a little forethought, you can create beautiful, almost effortless meals that your family will love.
In need of a new slow cooker recipe? Try my version of Mexican Shredded Chicken. It’s a flavorful dish that can feed a crowd…
Click here to read more from The Cutting Board Blog and to get the recipe.