Slow Cooker Buffalo Chicken Sandwiches

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom.   Go check out the wonderful recipes shared there. Join me tomorrow for Freezer Food Friday.

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Slow Cooker Buffalo Chicken Sandwiches

Prep time: 15 Min.
Cook time: 7 Hrs.
Ready in: 7 Hrs., 15 Min.
Servings: 6

 4 frozen skinless, boneless chicken breast halves
 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
 1/2 (1 ounce) package dry ranch salad dressing mix
 2 tablespoons butter
 6 hoagie rolls, split lengthwise

1. Place the frozen chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 7 to 8 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

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Easy Barbecue Pork Sandwiches

 

 

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

 

Please come back and Join me for Freezer Food Friday and a recipe for freezable bar cookies.

 

 

Easy Barbecue Pork Sandwiches

1/2 cup barbecue sauce
1/2 cup sweet-and-sour sauce
l clove garlic, finely chopped
2 pounds boneless country style pork ribs, trimmed of fat, cut into 2 inch pieces

In 3 1/2 to 4 quart slow cooker, mix both sauces and the garlic. Stir in pork to coat.

Cover; cook on Low heat setting 8 to 10 hours. Remove pork from slow cooker; place on plate. Shred pork by pulling apart with 2 forks.

Return pork to sauce in slow cooker; mix well. Spoon about 1/2 cup pork mixture into each roll.

 

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

 

1 tablespoon EVOO – Extra Virgin Olive Oil

1 pound ground sirloin

1 softball-sized onion, chopped

1/4 cup steak sauce

1 cup beef stock

Salt and ground black pepper

4 dinner rolls

1 tablespoon butter

1 tablespoon flour

1 cup milk

1 cup provolone, shredded

 

Preheat broiler.

 

In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don’t burn!

 

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.

 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Hot Roast Beef Sandwiches

Hot Roast Beef Sandwiches

2 onions, sliced into 1/4-inch thick rings

3 cloves garlic, sliced

3 pounds beef chuck roast, well-trimmed

1 tablespoon soy sauce

1/3 cup fat-free mayonnaise

1-1/2 tablespoons prepared horseradish

10 large slices sourdough bread, toasted and halved

 

 

* Place onions and garlic in slow cooker. Season roast with salt and pepper.

 

* Coat large skillet with cooking spray and place over high heat. Brown roast on all sides. Place on top of onions in slow cooker. Sprinkle with soy sauce.

 

* Cover. Cook on low 5 to 6 hours or on high 3 to 3-1/2 hours, until meat is tender and an instant-read thermometer inserted into center reaches 160 degrees.

 

* In bowl, combine mayonnaise and horseradish. Slice meat thinly, and layer between slices of toast with onions and horseradish spread.

 

Makes 10 servings.

 

Nutritional information per serving: 476 calories, 42 g. protein, 58 g. carbohydrates, 8 g fat, 3 g saturated fat, 61 mg cholesterol, 3 g fiber, 928 mg sodium

 

Source: Prevention Slow Cooker Recipe Book

Chicken Satay Sandwiches

Chicken Satay Sandwiches

Ingredients

Serves 4

1/4 cup peanut butter
3 tablespoons fresh lime juice
1/2 cup packed fresh cilantro
2 garlic cloves
1 teaspoon honey
Coarse salt
1 1/4 cups shredded cooked chicken (6 ounces)
1 large carrot, shredded on a box grater
4 whole-wheat hamburger buns

Directions
1. In a food processor, combine the peanut butter, lime juice, 1/4 cup cilantro, garlic, honey, and 3 tablespoons water; process until smooth. Transfer to a bowl; add the chicken, carrot, and salt to taste; and combine.

2. Spoon chicken mixture onto bottom of each bun, top with remaining cilantro, and close.

All-American Cheeseburgers

All-American Cheeseburgers

 

Enjoy this recipe from Super-Fast Slow Cooking Cookbook (M824).

 

1 lb. ground beef, browned and drained

3 T. catsup

2 t. mustard

2 c. pasteurized process cheese spread, cubed

10 hamburger buns, split

 

 

 

Place ground beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed cheese. Cover and cook on low setting for 3 to 4 hours. Stir beef mixture gently; spoon onto buns. Makes 10 sandwiches.

Theme: Slow-cooker pulled pork sandwiches

I found a new recipe for crockpot pork sandwiches. If this one doesn’t interest you, try one of these ….

Pulled Pork Sandwiches

Shredded Apricot Pork Sandwiches

Five Spice Pork Sandwiches Au Jus

Slow-cooker pulled pork sandwiches

Preparation time: 15 minutesCooking time: 4 hours, 30 minutes

Yield: 12 servings

Adapted from Williams-Sonoma‘s “Food Made Fast: Slow Cooker.”

3	tablespoons canola or corn oil
4	pounds boneless pork shoulder, cut into 4 equal pieces
1	yellow onion, finely chopped
1	cup cider vinegar
3/4	cup ketchup
1/2	cup dark molasses
1/3	cup firmly packed brown sugar
2	teaspoons red pepper flakes
1	tablespoon Worcestershire sauce
1	teaspoon each: dry mustard, salt, freshly ground pepper
1/2	teaspoon paprika
12	soft sandwich rolls, toasted

1. Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

2. Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

3. Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

4. Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Nutrition information per serving: 480 calories, 32% of calories from fat, 16 g fat, 5 g saturated fat, 97 mg cholesterol, 43 g carbohydrates, 38 g protein, 656 mg sodium, 1 g fiber

Barbecue Chicken and Cheese Sandwich

Barbecue Chicken and Cheese Sandwich Published: Jul 3, 2008 From Julie Kay Serves 6 to 8. 1 lb. boneless chicken breasts or thighs, sliced into pieces 1 tsp. cracked black pepper 2 onions, sliced 1 bell pepper, sliced 2 cups barbecue sauce, divided 8 ozs. Cheddar cheese Hamburger buns 1. Put chicken pieces, pepper, onions and bell pepper into slow cooker. 2. Add 1 1/2 cups barbecue sauce and cook on Low for 6 to 8 hours. Remove from cooker. 3. Add remaining 1/2 cup of barbecue sauce. Scoop mixture onto bottom half of hamburger bun. 4. Top with Cheddar cheese. Cover with top half of bun.

Pulled Pork Sandwiches

Pulled Pork Sandwiches

Your guests will love the saucy little sandwiches you create from a pork roast that is seasoned and then slow cooked. Low and slow cooking gives you a pork roast that shreds with a fork! Top with coleslaw for a crunchy cool contrast.

2-3 lbs pork roast
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp chili pepper
1 onion, chopped
1 can root beer or 1 bottle of beer
1/2 cup barbeque sauce
3 cups of your favorite barbeque sauce (my favorite is Diana’s)

Trim all visible fat from pork roast. Mix together the salt, pepper, chili powder and garlic. Rub onto roast. Place roast in a slow cooker. Add the chopped onion, can of root beer or beer and barbeque sauce. Cover and cook on low until well cooked or until the pork shreds easily, 6-7 hours. Drain well and stir in the 3 cups of barbeque sauce. Serve over hamburger buns and top with coleslaw if you wish.

Southwestern Pulled Brisket Sandwiches

Southwestern Pulled Brisket Sandwiches

3 pounds beef brisket Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 Spanish onion, halved and thinly sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1 1/2 cups water 1 (14 1/2-ounce) can whole peeled tomatoes, with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses Soft sandwich buns Pickled jalapenos Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat. Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours. To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapenos. (This is also great rolled up in tortillas.)