Can you ever have too many slow cooker recipes? I don’t think so. I love coming home at the end of the day to dinner all ready in the crockpot, just waiting to be devoured by my hungry family. Slow cooker recipes are a life saver when you’re too busy to mess with dinner prep. Just throw a little of this and a little of that in the pot and you’re good to go. Just don’t forget to plug it in—yeah that’s happened to me before, if I’m being honest. More than once.

If you’re looking for a tasty new slow cooker recipe to try, then these Slow Cooker Peach BBQ Chicken Sandwiches from TK member Marie are perfect to try out. The chicken slowly simmers in a rich sauce of barbecue sauce (I used my own homemade sauce), sticky sweet peach preserves, onions, and garlic. Then top it all off with creamy coleslaw, some fresh sliced avocado, and you’ve got yourself one tasty sandwich.

You’ll need: chicken breasts, spicy barbecue sauce, peach preserves, onion, garlic, bread, butter, coleslaw, and avocado.

Place the onion, garlic, and barbecue sauce in your slow cooker.

Get a nice scoopful of the peach preserves.

Add the preserves, give it a good stir, then place the chicken on top. Cook on low for 6-8 hours or on high for 3-4 hours.

When chicken is done, remove it from the slow cooker along with some of the sauce, and use a fork to shred the chicken.

Toast your bread with a little butter. I used Hawaiian rolls but your favorite bread will work.

Now assemble your sandwich. Place some of the chicken on your bread.

Top with the coleslaw and sliced avocado.

Top with another slice of bread, stand back, and enjoy your handiwork.

Now dig in! And try not to drool too much.

Thank you Marie for sharing this delicious sandwich with us. Marie blogs at The Little Kitchie, where she shares her joy for cooking, baking and eating. Now if you aren’t already hungry enough, go check out her lovely blog full of yummy recipes!

Printable Recipe

Slow Cooker Peach BBQ Chicken Sandwiches

by Marie @ Little Kitchie on December 4, 2012 in Main Courses, Slow Cooker December 4, 2012 Main CoursesSlow Cooker

See post on Marie @ Little Kitchie’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 5 mins

Cook Time: 3 hrs

Difficulty: Easy

Servings: 4

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Sweet-spicy BBQ made super easy!

Ingredients

• 1 pound Chicken Breasts
• 16 ounces, fluid Spicy BBQ Sauce
• 8 ounces, fluid Peach Preserves
• ½ cups Onion, Chopped
• 4 cloves Garlic, Minced
• 8 slices Sourdough Bread
• 1 Tablespoon Butter
• 1 whole Avocado
• 1 cup Coleslaw

Preparation Instructions

Place chicken, BBQ sauce, peach preserves, onion, and garlic in your slow cooker. Mix well so that everything is combined. Cook for 6-8 hours on low or 3-4 hours on high.

When chicken is finished cooking, remove it from the slow cooker, along with a bit of the sauce, and place it in a bowl. Shred using 2 forks and add more sauce as desired.

To assemble your sandwiches, toast up your bread in a skillet with butter. Top bread with chicken, slices of avocado, and 1/4 cup coleslaw per sandwich. Top with other slices of bread, and enjoy!

 
 
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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

 
I’m anticipating all of the fresh flavors that come with the warmer months. Mint! Cucumber! Lime! Peppers! I can’t wait. This recipe for Vietnamese Chicken Salad from Tasty Kitchen member LilKim12161 got me very excited about the months to come. It is full of crunch and spice and sweet and tang. You will love it.

Since I had roasted chicken left over, I decided to take the short route and shred that. But you could also poach chicken breasts in broth with ginger and garlic the way she does. In addition to that, you will need: white wine vinegar, fish sauce, fresh mint leaves, cucumber, lime, carrot, cilantro, Savoy cabbage, chilly peppers, sugar, and peanuts.

In a mixing bowl, combine the cilantro leaves, cabbage, carrot, cucumber and mint and toss it about.

Next, shred the chicken with your hands into thin bite-sized pieces.

Add that to your fresh veggie mixture.

Next make the dressing in a small bowl. Add the sugar …

Followed by the vinegar …

Fish sauce and chili peppers …

Lime juice …

And stir, stir, stir until the sugar is dissolved.

What is great about this salad is that you can keep the dressing and salad separate and serve it up in small portions, dressing only what you need.

Or you can dress all at once and serve it up family style. It has spice, crunch, texture and beautiful color. You will love it.

Thank you to TK member LilKim12161 for sharing this recipe with us. Visit her website Simple Food Every Day for more deliciousness.

Printable Recipe

Vietnamese Chicken Salad

by lilkim12161 on January 14, 2013 in Main Dish Salads, Salads January 14, 2013 Main Dish SaladsSalads

See post on lilkim12161’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 15 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 4

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This salad is good for you and tastes great. I love the saltiness from the fish sauce mixed with the tartness of the lime and the sweet from the sugar. You have to try this!

Ingredients

• 2 pounds Boneless Skinless Chicken Breast
• 4 cups Low Sodium Chicken Broth
• 1 piece Ginger, 2- 3 Inches Long, Sliced
• 2 cloves Garlic, Divided
• 1 bunch Cilantro Stems And Roots If You Have Them
• ½ cups Chopped Cilantro Leaves
• ¾ whole Savoy Cabbage, Thinly Sliced
• 1 cup Mint, Chopped
• 1 whole Large Carrot, Peeled And Grated
• ½ whole English Cucumber, Juilenned
• 1 package 100 Gram Package, Unsalted Peanut Pieces
• 6 Tablespoons Fish Sauce
• 6 Tablespoons Fresh Lime Juice
• 2 Tablespoons Granulated Sugar
• 2 Tablespoons White Vinegar
• 2 whole Chili Peppers, Thinly Sliced

Preparation Instructions

For the chicken:
Put chicken breast, chicken broth, ginger, 1 clove of garlic (thinly sliced), and cilantro stems into a pot. Bring to a boil. Boil for 5 minutes. Put a lid on the pot. Turn off the heat and let the chicken sit for 15 minutes.

Place cilantro leaves, cabbage and mint in a big mixing bowl. Put the carrot and cucumber in the bowl as well. Pour the peanuts over the top.

Take the chicken out of the broth and set it on a chopping board to cool down. Once cool shred the chicken with your hands and place in the large mixing bowl with the veggies.

For the dressing:
Add the fish sauce, lime juice, sugar, white vinegar, chili peppers and 1 garlic clove (minced) in a small bowl. Stir to dissolve sugar. Pour the dressing over the salad. Mix to combine if eating right away.

If you are making this ahead of time, do not pour the dressing over the salad until ready to eat.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

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