Crockpot BBQ Chicken with Homemade Whole Wheat Buns and Coleslaw

For dinner tonight, I'm making an easy recipe using both my slow cooker and bread machine.  I love meals that are completely homemade as well as fast and easy!!! 

 

Zesty Barbecue Chicken in the Crockpot

I love this recipe and use it often.  Find it here.

 

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 Large onion, diced
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the diced onion, barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Whole Wheat Rolls in the Bread Machine:

 

Ingredients

• 1 1/4 cups warm Milk (I use lactose free or soy milk)
• 2 Tablespoons canola oil
• 2 Tablespoons butter or dairy-free margarine, softened
• 1/4 cup honey
• 3/4 teaspoon salt
• 1 3/4 cups bread flour
• 2 cup whole wheat flour
• 1 1/4 teaspoons bread machine yeast
• 2 tablespoons non-dairy margarine, melted

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll out 3/4 inch thick. Cut out rolls with a 3 to 4 inch diameter biscuit cutter or use a 3-4 inch cup. Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F.
3. Bake in preheated oven for 10 to 15 minutes. When rolls are finished baking, brush with melted margarine.

For the side dish tonight, I made french fries in the oven! Much better for you than the deep-fried version.

 

Oven-baked french fries:

 

Ingredients

• 2 large baking potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cut potatoes into small wedges or fry shapes. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3. Bake for 45 minutes in preheated oven.  

I also happened to have a head of cabbage in the fridge that my brother bought by mistake the other day (he thought it was iceberg lettuce)  So I figured I might as well make coleslaw as well. This recipe is NOT dairy and egg-free, I just didn't put it on my daughter's sandwich!

Coleslaw

 

Ingredients:

• 3/4 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons white wine vinegar
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/8 teaspoon dry mustard ( I also added a teaspoon of wasabi mustard)
• 1/8 teaspoon celery salt
• 1 teaspoon black pepper (we love black pepper, use less if you prefer)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup half and half
• 1/4 teaspoon sea salt
• 1 large head cabbage, finely shredded or chopped

Directions:

 

Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated.

Crockpot White Bean Chicken Chili

Ingredients

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans great northern beans
1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (Or use homemade seasoning, see recipe below)
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream
chopped green onion (optional)
monterey jack cheese (optional)

Directions:

1. Place chicken in a 4 quart slow cooker.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Mix all ingredients together and store in air tight container.  I usually double or triple the recipe and store in a ziplock bag.  Use 2 Tablespoons instead of store bought taco seasoning envelope.  I use 3 Tablespoons in the soup! See original recipe here.