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Categories:
chicken breasts onions brown sugar capers kalamata olives garlic tomatoes red pepper Italian seasoning
Viewed: 7 - Published at: 9 years agoIngredients
- 12 ounces chicken breasts 2 breasts, frozen is ok
- 1/2 large onions diced
- 2 tablespoons brown sugar
- 1/2 cup capers
- 1 1/2 cups kalamata olives
- 1 tablespoon garlic minced
- 1 1/2 cups artichoke hearts chopped
- 1/2 cup sundried tomatoes chopped
- 1/2 teaspoon red pepper flakes add extra if you like spicy
- 1/2 teaspoon italian seasoning
Method
- Recently my friend gave me a fun cookbook called Hungry Girl.
- Inside is a fabulous recipe for shredded BBQ chicken.
- I had no idea making shredded chicken was so easy.
- For weeks I had a batch in the fridge ready to go at all times, because my husband said it was the best thing I had ever made.
- I have served this up many ways.
- Here are a few for you to enjoy.
- For the carb fraidy cats, you can serve it over quinoa, with big lettuce leaves, or just plain.
- For the carb lovers like me, over pasta or open-faced on toasted French bread.
- My personal favorite is served like this: put it in an English muffin, add cheese, and put it on the panini makerand hello, Sloppy Joe!
- If you arent a fan of all my fixins, I would absolutely buy the Hungry Girl book and give her recipe a try.
- It truly is earth-shatteringly great.
- Throw in half a jar of your favorite spaghetti sauce.
- (I like Classico Traditional Sweet Basil.)
- Then I toss in all my fridge staples from Costco.
- I dont measure anything.
- Just toss in what looks like a good amount to your eye.
- If you like to measure, there are some approximate quantities above.
- Throw it in the pot on high at lunch and it will be ready to shred and serve for dinner.
- Or put it on low in the morning, and it should be ready by dinnertime.
- This recipe is from Mom Around Town at http://www.
- momaroundtown.
- com/2011/06/04/shredded-mediterranean-chicken-a-la-crock-pot/.
