Barbecued Pulled Chicken Sandwiches

I almost forgot to post this recipe. This is the first time I ever tried making pulled chicken. I made it last week and it was a very good work-night meal. I would recommend it. Sadly, I didn't make a note about where the original recipe came from. I always like to give praise when it is due. My son, who really wanted pulled-pork that day, even enjoyed this chicken.

Barbecued Pulled Chicken Sandwiches

For the Chicken:

1 medium onion, thinly sliced

1-1/2 pounds boneless skinless chicken breasts

6 hamburger buns, split and toasted

For the Sauce:

½ cup ketchup

½ cup barbecue sauce

2 tablespoons cider vinegar

2 tablespoons molasses

1 tablespoon yellow mustard

¼ teaspoon black pepper

1 teaspoon onion powder

¼ teaspoon cumin

½ teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon paprika

1/8 teaspoon cayenne pepper

1 pinch salt

3 tablespoons light brown sugar

1 teaspoon Hot Sauce

Directions:

1. Cover the bottom of a slow-cooker with the onions. Place the chicken on top of the bed of onions.

2. In a medium bowl, combine all of the sauce ingredients and pour on top of the chicken

3. Cover and cook on low until the chicken is fork-tender and shreds easily, about 6 hours. Pull apart chicken with two forks. Serve on top of toasted split buns.

Enjoy!

The Creative Cook

Colcannon

This is a recipe that I made for St. Patrick's Day. I have made it before but used a different recipe. There are apparently dozens of different ways to make this dish but I liked this one much better than the one I posted a few years ago. This recipe comes from www.thesisterscafe.com.

Colcannon

6 large potatoes, peeled

4-6 tablespoons half-and-half or milk

1 teaspoon Kosher salt

1-1/2 onions, finely chopped

6 tablespoons butter, divided

1/2 of a small head of cabbage, sliced thinly

1. Slice peeled potatoes in half and place in pot. Fill with enough water to cover and boil for 25 minutes or until potatoes are soft. While the potatoes are cooking, melt 4 tablespoons of butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over medium-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

2. Drain potatoes and add half-and-half or milk and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven-safe dish and place under broiler until top is browned. Traditionally, colcannon is served with a deep well in the center filled with melted butter, so place 2 or more tablespoons on top and let it melt into the colcannon.

Enjoy!

The Creative Cook