Sun’s out, buns out. Spring came early this year. Which means it’s the perfect excuse to break out the tried and true barbecue recipes. My sons devours anything with barbecue sauce on it. Most barbecue recipes can be filled with sugar and high fructose corn syrup. This recipe is filled with all the good stuff! I promise it won’t disappoint the kiddos.
- 4 lbs Organic Boneless, Skinless, Organic Chicken Breasts Greensbury Market
- 1 package Hamburger Bun Mix California Country Gal
- 1/2 head Medium Organic Green Cabbage Melissa's Produce
- 1/2 cup Mayonoaise Primal Kithcen
- 2 tbsp Monk Fruit Classic Health Garden
- 1 1/2 tbsp Organic Lemon Juice Melissa's Produce
- 1 tbsp Apple Cidar Vinegar Bragg
- 1/2 tsp Organic Ground Black Pepper Spicely Organics
- 1/4 tsp Himalyan Pink Salt San Franciso Salt Company
- 1 bag Bite-Size Red Potatos Tasteful Selections
- 1 tbsp Organic Olive Oil Garcia Del La Cruz
- 2 tsp Organic Garlic Powder Spicely Organics
- 2 tbsp Organic Chives Melissa's Produce
- 1/2 tsp Himalayan Pink Salt San Franciso Salt Company
- 1 tsp Organic Ground Black Pepper Spicely Organics
- 1 bottle Organic Ketchup Primal Kitchen
Crockpot BBQ Chicken
- Combine sauce ingredients. Divide.
- Pour half of sauce mixture into crockpot.
- Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
- Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.
- Preheat the oven to 425 degrees F.
- Preheat a baking sheet in the hot oven for at least 5 minutes.
- While the baking sheet is heating, toss the potatoes with the olive oil, salt, and pepper in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with chives.