Pulled Chicken Sandwiches (Crock Pot)

Prep Time: 10 mins

• Total Time: 6 1/4 hrs

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Ingredients:
• 1 medium onions or 1/2 large onion, thinly sliced
• 3 boneless skinless chicken breasts

Sauce

• 1 cup ketchup
• 2 tablespoons cider vinegar
• 2 tablespoons molasses
• 1 tablespoon yellow mustard
• 1/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Tabasco sauce
• 1 pinch salt

Directions:

1. Cut the onion in half and slice into thin half rings. Line the bottom of the crock pot with the onions.
2. Trim the chicken breasts and place on top of the bed of onions.
3. Mix all of the sauce ingredients together and pour on top of the chicken covering completely. (I make the sauce the night before so that it is a simple dump and run in the morning.)
4. Cook for 6 hours on low setting. The sauce thickens and turns into a dark rich brown during cooking. At the same time the onions dissolve into the sauce.
5. When the chicken is falling apart tender, take two forks and shred the chicken.
6. Serve on top of split buns. I like mine toasted so they hold up better to the weight of the shredded chicken.
7. Suggested sides include baked beans, corn on the cob, coleslaw or cucumber salad.

Read more: http://www.food.com/recipe/pulled-chicken-sandwiches-crock-pot-242547#ixzz1TGRwy5jN

Kevin's Loaded Baked Potato Pizza - Grilled!

Serves 2-4 people

Pizza Crust
1 package of Betty Crocker Pizza Crust - Just add water
2 cloves of minced garlic
1/4 to 1/3 cup olive oil

Pizza Toppings
1 package of garlic mashed potatoes. Prepare in microwave.
1 head of fresh broccoli - chopped
1 package of bacon bits
1/2 cup cheddar cheese
1 red onion - diced

1. Prepare pizza crust per package directions. Let sit for 5 minutes.
2. Prepare toppings and set aside
3. Heat up grill to about 400-500 degrees. After heating, turn on low-medium heat.
4. Spread out pizza crust and add flour when rolling to get nice consistency for a thin pizza crust. Pizza crust should be about a 1/8 to 1/4 inch thick and about 12-16 inches in diameter when done rolling. Put onto cookie sheet to transport.
5. Mix garlic and olive oil in small bowl.
6. Just before putting pizza crust on grill, brush olive oil mixture onto pizza crust making sure to cover all of it. Then flip over the cookie sheet onto the grill to get the pizza crust onto the grate. If you don't have room to do this, just use your hands and make sure the pizza crust with the oil is face down. It might take a few times to get the hang of this. Let cook for a few minutes and check consistently. It will become firm very quickly.
7. After the crust if firm, brush olive oil mixture on top of crust and flip the crust over using a large spatula. It should flip easy. Cook for a few minutes on this side. It will burn if you don't watch it.
8. When the crust is finished, it will look like it was fired in a brick oven. Very good! Remove pizza and bring inside to add toppings.
9. Spread mashed potatoes evenly onto pizza crust.
10. Add the rest of the toppings as you prefer in quantity.
11. Lay down aluminum foil onto grates and set pizza crust onto foil. If crust is too big, put crust onto cookie sheet. Put foil under cookie sheet. This will protect the cookie sheet from getting black marks on it when being over the flames. Shut the lid and cook for a few minutes to melt the cheese.
12. Cut and serve.