Archive for the ‘Sandwiches’ Category

PostHeaderIcon Slow Cooker Barbecue Pulled Chicken

I made this meal on a lazy Sunday afternoon using my crock pot. I absolutely love my crock pot – what an amazing invention! What else allows someone to throw raw chicken and a bunch of odds n’ ends in it that always results in a delicious meal (with super tender chicken)! I have a small crock pot, which I use constantly to make apple sauce and fun appetizers, and a large crock pot for dinners.

This is such an easy meal – just throw everything in the crock pot, let sit on low all day, shred chicken, serve on buns, and enjoy! I served this with cilantro potato salad and it complimented the sandwiches perfectly. My husband and I both really enjoyed these sandwiches and we will definitely have them again soon!

Slow Cooker Barbecue Pulled Chicken


6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce

1/2 cup italian salad dressing

1/4 cup brown sugar

2 tablespoons worcestershire sauce


Place chicken in a slow cookier. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover and cook 6 to 8 hours on low. Shred chicken 15 minutes before serving and place back in slow cooker. Serve on buns and enjoy!

Source: All Recipes


PostHeaderIcon Sloppy Joes

I grew up eating sloppy joes and have always loved them. I was never a picky eater growing up but I vividly remember getting excited whenever my mom made sloppy joes for dinner (even though I remember getting excited over most meals). It’s such a delicious comfort food. I never had the kind from “a can” (ewe!) but I can bet these are so much better.

I’ve made these sloppy joes a few times already and my husband and I both love them. They are very easy to make and I love the addition of celery and green bell peppers. They also make great leftovers!

Sloppy Joes


1 tablespoon canola oil
1 yellow onion, diced
1 celery stalk, diced
1/4 cup finely diced green bell pepper
1 1/2 lb. ground beef
1 can (8 oz.) tomato sauce
1/2 cup ketchup-style chili sauce
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
1 tablespoon cider vinegar
1 tablespoon firmly packed light brown sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 sesame-seed sandwich buns, split


In a large fry pan over medium heat, warm the oil. Add the onion, celery and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the beef, increase the heat to medium-high and cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes to blend the flavors.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Makes 6 sandwiches.

Source: Williams Sonoma