cooking

Slow Cooker Pulled Italian Chicken

I’ve got a simple recipe for pulled Italian chicken that only has a few ingredients! I almost hesitate to call it a recipe because it’s pretty much just putting a few items into a slow cooker and then shredding the chicken after a few hours. But hey, I’m always looking for easy recipes, so I figured I’d share in case anyone is in the same boat as me.

What I love about this recipe is that it’s super customizable. Don’t like some of the ingredients? Swap them out for something else. Want to add something? Feel free! I’ve listed a few serving and variation ideas at the end of the recipe, too.

Slow cooker Italian pulled chicken recipe

Ingredients
1 14.5 ounce can diced tomatoes
1 small red onion, chopped
2 pounds boneless chicken breasts
2 teaspoons Italian seasoning, divided
Salt and pepper, to taste

Directions
1. Place tomatoes, onion, and one teaspoon of the Italian seasoning in slow cooker and stir to combine.
2. Cut chicken breasts into tender-sized pieces and place on top of tomato mixture. Top with remaining Italian seasoning and salt and pepper.
3. Cover and cook on high for three hours or low for six hours.
4. Remove chicken and shred with two forks until it resembles pulled pork.
5. Add pulled chicken back into tomato mixture and stir to combine. Add more salt and pepper if desired. Enjoy!

Slow cooker Italian pulled chicken recipe

Ideas For Serving
-Serve the pulled chicken in toasted ciabatta buns, on top of rice, on a flatbread, in a panini, over polenta, in a baked potato, or on top of mashed potatoes.
-Stir the chicken into your favorite soup, risotto, or add it into a casserole.
-Serve with your favorite pasta and sauce
-Use the liquid from the chicken as a broth.

Ideas For Variations and Add-Ins
-Use a can of Italian-seasoned tomatoes for a more Italian-esque flavor.
-Go latin-inspired and use salsa instead of canned tomatoes.
-Make this recipe Mediterranean by topping with black olives, mint, and feta cheese and serve it with pita bread and tzatziki sauce.
-Chicken thighs also work in this recipe instead of chicken breasts, though they may take a little longer to cook.
-Add-in ideas: olives, garlic, chopped bell peppers, corn, green beans, mushrooms, anchovies, capers, pesto, cheese, fresh basil, parsley rosemary, etc.

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Apple Cider Pork Chops

I posted about a recipe I made up for apple cider pork chops last month and had a few requests to share it, so here we are!

I’ve made the recipe a few times now and finally wrote down exact measurements and photographed it yesterday and came to the conclusion that pork just isn’t very photogenic.

Apple Cider Pork Chops with apple recipe

It sure tastes good, though! That’s what matters anyways 🙂

Ingredients
1 honeycrisp apple
4 1-inch thick pork chops
1/3 cup apple cider vinegar
1/2 tablespoon dried minced onion
1 tablespoon dijon mustard
1/2 teaspoon dried sage
1/4 teaspoon cinnamon
Dash of salt and pepper

Directions
1. Slice apple thinly and line the bottom of a 9×13 inch glass baking dish with slices. Lay pork chops on top of apples.
2. Combine apple cider vinegar, minced onion, mustard, sage, and cinnamon in a small bowl and whisk to combine.
3. Pour vinegar mixture over pork chops and sprinkle with salt and pepper.
4. Cover and refrigerate for at least one hour or up to 24 hours.
5. When you’re ready to cook your chops, remove them from the refrigerator and preheat oven to 350°F.
6. Bake for 30-35 minutes, or until pork reaches an internal temperature of 145°F. Enjoy!

Apple cider pork chops recipe with apple cider vinegar and honey crisp apple