Looking for a meal you can make in less than five minutes and tastes delicious?? This dinner is so simple, I feel guilty calling it a “recipe”. It can be prepped in five minutes, cooks in a crock pot in four hours and tastes even better the next day for leftovers.
Pulled meats are a win win win in this household since Ryder, Lou and I are all big fans. They are pretty versatile and it’s simple to mix up the flavor with different sauces and seasonings. I’ve always got my eye out for new things to add to the mix and what better Mom hack than to just dump it all in the crock pot.
A few weeks ago, I was browsing through Trader Joe’s when I stumbled upon this Organic Sriracha and Roasted Garlic BBQ Sauce. I practically had to wipe the drool off my chin at the thought of marrying my two favorite flavors: Sriracha and Garlic! I love Sriracha so much, I could add it to my morning coffee. Ok, so I haven’t hit my Sriracha rock bottom yet, but I’m not completely repulsed at the idea. Anyway, it was love at first sight and I bought two bottles.
I had already fallen in love with Trader Joe’s Mango Jicama Slaw and felt this would be the perfect flavor to blend with the BBQ sauce. I grabbed some chicken breasts, avocado and buns and headed home to start dinner.
It took me longer to put away the groceries, than it did to prepare dinner. I just pulled out the crock pot, dumped the ingredients in, turned it to high for four hours, tossed the slaw together and put it back in the fridge while the meat cooks. (Which was all I had time to do as Ryder has recently STOPPED NAPPING!!!!!!)
At the end of the four hours, turn off the crock pot, shred the chicken with two forks and combine with the sauce in the pot. I always worry if cooking on high will result in tough meat, but this isn’t tough at all and shreds with hardly any effort. I popped some buns in the toaster and chopped up avocado since we are a top everything with avocado kind of family.
The sauce is really delicious. It’s packed with flavor, but wasn’t too spicy for Ryder to enjoy. If you love an extra kick, but are making this for a family meal, I’d suggest preparing as is and then mixing some Sriracha in your serving as any more heat and it may be too spicy for the little ones.
Last weekend, we had a lot of house guests and I wanted to stock the fridge with yummy foods. This was the perfect thing someone could just portion out and heat up for themselves between meals. I’ve been topping corn thins with the chicken, slaw and avocado and love the extra crunch the corn thin brings. Plus, it’s the perfect size for a snack.
The sriracha BBQ sauce taste great on everything! I found out last minute Lou’s adorable niece and her boyfriend are vegan, but I wanted them to be able to experience this Sriracha goodness. I had read about using jackfruit as a good chicken substitute and this was the perfect excuse to try it out. I cooked the jackfruit according to the directions in this post, but substituted with Sriracha BBQ sauce and prepared the same way Lou and I enjoyed our chicken. It doesn’t look exactly like chicken, but I tried both and the texture was the same so it really was a great substitute for our non-meat eating friends.
My favorite kind of meal is something that is easy to make, easy to clean up and has my husband going back for seconds and thirds while praising me for how much he enjoys my cooking. This dinner definitely does the trick! Enjoy and let me know how you like it!
- 2 lb. chicken breast
- 1 cup Trader Joe’s Organic Sriracha and Roasted Garlic BBQ Sauce
- 2 T Worcestershire sauce
- 2 Containers Treader Joe’s Mango Jicama Slaw
- 1 Avocado, chopped
- 1 Pack of Buns, toasted
- Add chicken breasts, BBQ sauce and Worcestershire sauce to crock pot and set on high for four hours.
- Mix together jicama slaw and place in fridge until ready to serve.
- When four hours are done, turn off crock pot and shred the chicken breasts using two forks. Mix with sauce in pot.
- Top toasted buns with BBQ chicken. Top with slaw and avocado and enjoy!