3 lbs about 5-6 count boneless, skinless chicken breasts
1 1/2 cups BBQ Sauce
1/2 medium onion grated (with juice)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
Stir together all sauce ingredients in a 5-6 qt slow cooker.
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.
Finish with Tapped Out, Ragin’ Bajan, JA’mun Mustard or Sweet Release
1 Lbs Chicken Wings
1 tsp salt
1 tbsp baking powder
Pat wings dry and combine wings, spices and baking powder in a bowl and mix to coat. Leave in fridge uncovered overnight
Bake in oven at 425F for 20 minutes, flip and bake for another 20 minutes.
Add any SourceFire hot sauce to wings and toss to coat.
*Sub meatless chicken for a vegetarian // vegan option.
Preheat the oven to 400F. Cook rice according to package. Cut the chicken breasts in half
Add chicken breasts to a small pot with 1 can of enchilada sauce, 1 can of green chiles and ½ cup of water. Cook on low for 1 hour, then shred with a fork and cook an additional 15 minutes.
Add chicken and rice to a bowl with half of the cheese, 1 can of green chiles and the sour cream and mix to combine. Reserve the leftover enchilada sauce from the chicken.
Add 1 can of enchilada sauce to the bottom of a 9x11 glass pan. Make the enchiladas by dipping both side of the tortillas in the the sauce and adding filling to them, making sure there is enough filling for all 10 tortillas. Wrap the enchiladas so that the open slit is faced down on the pan.
Once all enchiladas are in the pan, add the reserved enchilada sauce over the top of them all and add the rest of the cheese. Bake enchiladas for about 15 minutes or until the cheese melts and is gooey.
*Finish with Sweet Release, Tapped Out, Ragin Bajan or Grass is Greener.
10 Flour Tortillas
2 Cups yellow rice
½ Cup Sour Cream
2 Pounds Chicken Breasts
1 Bag Monterrey Jack Cheese
2 8 oz Cans Green Chiles
2 12 oz cans green enchilada sauce