BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

1 -2 lb boneless skinless chicken breast
1 (18 ounce) jar of your favorite barbecue sauce 
1 medium sweet onion, sliced
4 -6 hamburger buns
Remove all visible fat from the chicken and toss it in the crock pot.

Place the onion slices on top of the chicken.Pour the barbecue sauce over top-enough to cover the chicken Cook it on LOW for 8 hours or until the chicken is nice and tender.
Shred the chicken with a fork and serve on hamburger buns/rolls.

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Crockpot Root Beer Chicken

Crock pot Root Beer Chicken

Ingredients

• 2 lbs Boneless Skinless Chicken Breasts
• 1 tbsp onion Powder
• 1 tbsp Garlic Powder
• 2 tsp Chili Powder
• ½ tsp Salt
• ½ tsp Pepper
• 1 cup Root Beer
• 1 cup Barbecue Sauce

Instructions

1. Combine dry ingredients and sprinkle mixture on each chicken breast and place in crock pot.
2. Pour in Root Beer and barbecue sauce.
3. Cook on low heat setting for 6-8 hours.
4. Shred the chicken and return to sauce to cook for another 30 minutes.

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Crock pot cheese steak

CROCK POT CHEESE STEAK 

Ingredients

• 2 lb Beef Roast
• 1½ cup beef broth
• ¼ cup soy sauce
• 1 tbsp minced Garlic
• 2 Onions sliced
• 1 peppers sliced
• Provolone
• Hoagie or Sub Rolls

Instructions

1. Place beef, broth, soy sauce, garlic, and ½ of the peppers and ½ the onions in the slow cooker.
2. Cook on low about 8 hours.
3. Add remaining onions and peppers and cook for another hour.
4. Preheat oven to 350.
5. Open sub rolls and place provolone on each side and heat until cheese is melted and bread is slightly crunchy.
6. Top with meat mixture and serve.

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BBQ Roast Beef sandwich

2 pounds of cooked roast beef

1 bottle (12 ounces) barbecue sauce

1 1/2 cups of water

10-12 sandwich rolls halved

Combine roast beef,bbq sauce and water in a slow cooker 

cover and cook on low for 2 hours

Remove beef from crock pot and shred with two forks.Return beef into sauce ,mix well .Serve.

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Spicy Mini Meatball Grilled Cheese

Spicy Mini Meatball Grilled Cheese

Ingredients: ( Yield: serves 2 ) 

meatballs
1 pound lean ground beef
1/3 cup romano cheese
1/4 cup panko bread crumbs
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 (14-ounce) can diced tomatoes
1 tablespoon unsalted butter

sandwiches
2 tablespoons softened butter for spreading
4 slices seedy whole grain bread (or your favorite bread)
4 ounces fontina cheese, freshly grated
2 ounces provolone cheese, freshly grated

Directions:

To make the meatballs, combine the beef, cheese, bread crumbs, garlic, basil, parsley, pepper flakes, salt and pepper in a large bowl. Mix until just combined (don't overmix!) and them form meatballs that are a little less than 1-inch in diameter. Heat a large skillet over medium-high heat and add the olive oil. Add the meatballs and cook until they are browned on all sides (don't worry about them being cooked through yet), about 5 minutes total.

Reduce the heat to medium-low, add the diced tomatoes, butter, another pinch of salt and pepper and stir. Cover and let simmer for 15 minutes. Now, do what you want with your meatballs! Like make grilled cheese.

To make the grilled cheese, spread the outsides of the bread with a 1/2 tablespoon of softened butter. Heat a skillet or griddle over medium heat. Add some grated fontina to the bottom slice of bread, cover it with a few meatballs (I sliced mine in half), add a bit more fontina and another bread slice. Cook the sandwich until the cheese is melted and the bread is golden and toasty. Serve immediately!

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