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Friday, August 04 2017

Get creative with your slow cooker this summer! We've chosen our best summer slow cooker meal for you to try. With dishes like brats, pulled pork, chicken wings, and even cake, there's a slow cooker dinner for every meal.

INGREDIENTS

2 - 2 pounds purchased roasted chickens
1 - Recipe Tomatillo-Garlic Sauce
Salt
Ground black pepper
Desired toppings (such as sliced red onion, sliced tomatoes, lettuce leaves, and/or sliced Monterey Jack cheese)
16 - ciabatta rolls, split and toasted


DIRECTIONS

THE DAY BEFORE:
Remove meat from chickens, discarding skin and bones. Using two forks, pull meat apart into shreds. Place shredded chicken in a storage container; cover and chill overnight. Prepare Tomatillo-Garlic Sauce. Transfer to a storage container; cover and chill overnight.


TAILGATE DAY:
In a 3-1/2- or 4-quart slow cooker with a car adapter combine shredded chicken and sauce. Cover and heat on high-heat setting about 2 hours or until heated through. Season to taste with salt and pepper.


Tightly cover slow cooker and tote in an insulated carrier. Tote desired toppings in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep chicken mixture warm on warm-heat setting. To serve, fill rolls with chicken mixture and toppings.

FROM THE TEST KITCHEN
MUST-HAVE EQUIPMENT:
3-1/2- or 4-quart slow cooker with a car adapter
Insulated carrier
Insulated cooler with ice packs
Tomatillo-Garlic Sauce
INGREDIENTS

2 - 11 ounce cans tomatillos, drained
1 - cup 1 cup coarsely chopped onion (1 large)
3/4 - cup loosely packed fresh cilantro leaves
2 - tablespoons lime juice
1 - tablespoon vegetable oil
1 - fresh jalapeno chile pepper*, seeded and coarsely chopped
4 - cloves garlic
1/2 - teaspoon ground cumin
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper


DIRECTIONS

 In a blender or food processor combine tomatillos, onion, cilantro, lime juice, vegetable oil, jalapeno, garlic, cumin, salt, and black pepper. Cover and process until smooth.


FROM THE TEST KITCHEN

*TIP:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Tomatillo Pulled Chicken Sandwiches)


Per serving: 291 kcal cal., 11 g fat (3 g sat. fat, 1 g monounsatured fat), 65 mg chol., 1017 mg sodium, 32 g carb., 2 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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