When I heard of people using their crock pots in the summer, I was skeptical (it is hot out why make the house hot too?!). However after yesterday I am a firm believer in this method of cooking. Are you? I found a recipe for pulled chicken sandwiches I just wanted to try ASAP but was a little leery since it required the crock pot. However I cooked this yummy dish in my basement (where it remained cool and did not heat up my kitchen at all.
Slow Cooker Recipe for Sriracha-Pineapple Barbecued Chicken Sandwiches with Easy Guacamole
adapted slightly from: http://www.kalynskitchen.com/2012/07/slow-cooker-recipe-for-sriracha.html
4 boneless, skinless chicken breasts (sliced into tenders)
1 onion, cut into fourths (I used 2T dehydrydated minced onion that I soaked in 1/4 cup water)
3/4 cup ketchup
2-3 T Sriracha Sauce (depending how spicy you want it)
3 T pineapple juice
1/4 cup raw agave nectar (I used honey)
1 T rice vinegar
1 T soy sauce
1 t garlic powder
2 medium avocados
1 T lime/lemon juice
1/2 t chili powder
1/2 t salt
2 t finely chopped green onion, forgot about
Grease crock pot. Place chicken and onion in. Next dump sauce (ingredients mixed prior) into crockpot. Cook on HIGH 1 hour. Turn to LOW and cook 2-3 more hours (if breasts are slightly frozen, cook on HIGH again last half hour). Remove chicken and onion from crock pot to cool slightly before shredding. Strain sauce through a fine sieve. Shred chicken. Return chicken and sauce to crock pot just heat through...about 15 minutes on high.
While heating, mash avocado and spices together. Spread on buns. Top with chicken. Serve with your favorite sides. I barbecued tater tots in a foil pan. MMM....