BBQ Chicken Bread Salad {Semi-Slow Cooker}

BBQ Chicken Bread Salad {Semi-Slow Cooker} | Little Kitchen, Big Bites

I’m trying to be all about healthy these days.  I teach a workout class once a week, try to workout at least 4-5 other days and eat Trader Joe’s salads for lunch most days of the week {obsessed…}.  So when I told Hubby that we were having *salad* for dinner, I think he really believed me.  Until I pulled out the loaf of bread and the cheese.

So this is a not-so-healthy salad.  It still counts, right?  I’m a huge huge fan of panzanella salads with toasty bread, mozzarella, basil, tomatoes, and garlicy olive oily goodness.  So when I saw this recipe, it was a great inspiration for me to do a down home barbecue version.  And of course, mama doesn’t have time to put together a dinner that’s not super simple these days, so I threw most of it in the slow cooker to soak up all of the bbq sauce through the day while my peanut was napping and just had to toast up the bread and throw it together when Hubby got home.  That’s what I call a successful meal!

BBQ Chicken Bread Salad {Semi-Slow Cooker} | Little Kitchen, Big Bites

BBQ Chicken Bread Salad {Semi-Slow Cooker}
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 boneless skinless chicken breasts
  • ½ red onion, chopped
  • 1 can corn, drained
  • 2 T preminced garlic
  • 1 cup BBQ sauce
  • 1 T + 1 T chili powder
  • ¼ cup chicken broth
  • 1 bunch green onions, chopped, plus more to garnish
  • 1 loaf french bread, cut into 1 inch square pieces
  • 1 cup + 1 cup shredded Mexican blend cheese
  • 3-4 T olive oil
  • 1½ T garlic salt
  • 1 t black pepper
Instructions
  1. Combine chicken, onion, corn, garlic, bbq sauce, 1 T chili powder and chicken broth in a slow cooker. Cook on high for 4-5 hours or low for 7-8 hours.
  2. Shred chicken with two forks and stir in green onions.
  3. Preheat oven to 400 degrees
  4. Line a cookie sheet with parchment paper and arrange bread pieces spread across it.
  5. Drizzle with olive oil, and cover with garlic salt and pepper. Use your hands to toss to evenly coat.
  6. Sprinkle 1 cup cheese over the top
  7. Bake for approximately 10-15 minutes stirring every 3-5 minutes, or until cheese is melted and bread is crunchy and golden brown.
  8. Place bread in a large bowl and add chicken mixture and additional 1 cup of cheese. Use a slotted spoon to remove chicken mixture if there is too much cooking liquid and add liquid as desired to soak into bread.
  9. Toss to combine and serve hot.

BBQ Chicken Bread Salad {Semi-Slow Cooker} | Little Kitchen, Big Bites

 

Slow Cooker Coconut Curried Vegetable Soup

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

You’re going to laugh at me.  My first recipe back and I’m posting soup in the middle of July.  I can’t help it.  I love me a good soup year round.  Especially one that’s a throw and go in the crock pot.  But here’s the deal with this soup.  It’s actually quite yummy chilled too.  Let’s be honest, that was not my original intention, but I took a bite of it before warming up the leftovers the next day and I ended up eating the whole thing without warming it up.  So let’s pretend I intended it that way.

A soup is also a really good way to get a ton of healthy veggies in for a meal without feeling like you’re eating…well…a big plate of veggies.  It’s like having a salad, but better and more filling.  Especially with the garbanzo beans for some serious substance.  Even my kiddo seemed to like it {but be warned…it’s a little spicy}.

So think about it.  Soup in the summer.  Or pin this one for when October rolls around and the chill comes back into the air in the evening.  It will be sooner than you think.  Michael’s already is putting out their Halloween decorations {yes really}.

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

Slow Cooker Coconut Curried Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 lbs zucchini, chopped
  • 2 yellow squashes, chopped
  • 2 red bell peppers, seeded and chopped
  • ½ yellow onion, chopped
  • 1 can garbanzo beans, drained
  • 1½ T preminced garlic
  • 4 cups vegetable stock
  • 1 T lemon juice
  • 2-3 T curry powder
  • 2 t cumin
  • 1 t cayenne pepper
  • 1 t coriander
  • 2 t salt, plus more to taste
  • 1 t pepper, plus more to taste
  • A pinch of cinnamon
  • 1 cup coconut milk
Instructions
  1. Put everything except the coconut milk in the slow cooker and cook on low for 3-4 hours or high for 6-8 hours.
  2. Use an immersion blender to blend the soup, or transfer contents of slow cooker to a blender in batches and blend.
  3. Stir in coconut milk.
  4. Cook for an additional 10 minutes, then serve.
  5. Soup can also be refrigerated at this time and served cold.

 

Slow Cooker Coconut Curried Vegetable Soup | Little Kitchen, Big Bites

 

Pretty in Pink One Year Old Birthday Party

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Insta-Where The Heck Have I Been…

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Spicy Semi-Slow Cooker Chicken Enchiladas | Little Kitchen, Big Bites

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Spicy Corn Cakes with Chunky Avocado Salsa

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Confession.  I'm eating one of these right now.  It's cold...I didn't even bother to heat it up because it's still good like this.  I made over a dozen decent sized cakes last night and we're down to one and a half now.  I can't stop.  So anyway, this recipe is good.  Really good. Remember how I … [Continue reading]

Slow Cooker Spicy Mexican Lime Chicken Soup

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Guys, I'm going to seven weddings this summer.  Seven.  Not to mention all of the showers, bachelorettes, and now baby birthday parties I'll be attending {and hosting}.  We're going to be busy bees starting this spring and flying all the way through until the fall.  Like I look at the calendar and … [Continue reading]

Gnocchi and Asparagus with Brown Butter Sage Sauce

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On our first wedding anniversary, we went all out.  We stayed in the hotel that we got married at, walked the grounds, took photos, and went to the fancy restaurant.  It was romantic and fun and we still felt like newlyweds. Fast forward three years to our four year anniversary.  I still feel … [Continue reading]