Join Matt Porter and his wife Rachel in the kitchen as they make BBQ Sliders and Tacos from Crock-pot chicken.
Matt:
All right, so today we're going to make two low fat dinners. Dinners that I actually often eat now in the off season. I'm more liberal with my food and it's going to have to do with the Crock-Pot. So we're going to show you two different things you can do with some chicken and my wife and I are going to go through the steps right now.
Matt:
All right. How many chicken breasts do we have in there?
Rach:
I think we have four or five. Oh, I got a little less lime juice than we had.
Matt:
Four or five chicken breasts, trimmed.
Rach:
I know you spilled it.
Matt:
What did you do? All right. Now what do we got now Rach?
Rach:
We've got chicken breasts and we use about... So lime juice. I just usually buy this at Whole Foods and we use about four to five tablespoons. It kind of just depends on how much chicken breasts you have, but I've found that this makes the chicken breasts more tender. And then a tablespoon of chili powder. If you're just doing tacos, you can do the chili lime, but since we're doing tacos and we're doing barbecue chicken sandwiches, we'll do... Oh, I can't do this one handed. We'll do a tablespoon of the chili powder as well. I don't think I can do it one handed. No one wants to help.
Matt:
Roughly.
Rach:
Oh no! You don't want that on your head? I'll do a little more.
Matt:
That's fine. Yeah. Eyeball it. That's definitely about two tablespoons this point.
Rach:
Just kind of mix it up in there.
Matt:
Gotcha. So then what happens to this?
Rach:
You can mix it up beforehand too? It's up to you and then just put the litter... Lid on. Litter! Put the lid on and put it on low for five hours.
Matt:
So no chicken broth? No, nothing. Just lime juice, chili powder, lime?
Rach:
Yep. For five hours.
Matt:
Okay. That's it. We're going to let this thing go and then we'll show you the two dishes that we made.
Matt:
It's now been five hours in the Crock-Pot and the chicken is more than ready to go. It's ready to pull apart. And we're going to pull this apart here and then divide it up. And we're going to do two different dishes. A barbecue dish for barbecued chicken sandwiches and then a taco dish.
Matt:
So for half of the shredded chicken, we're going to incorporate some barbecue sauce. And then the other half, we're going to incorporate some salsa and corn for the tacos. As you can see, she's just using two forks. It should come apart really easy after five hours. This was on a little longer because our baby. Looks pretty good.
Rach:
Everything's on Noah's time.
Matt:
Yeah, that's right.
Rach:
Shredded and divided.
Matt:
All right. Here's the divided chicken. We're going to go for-
Rach:
So Mexican-
Matt:
Mexican dish.
Rach:
Usually we make a little more.
Matt:
Whatever. Here's eyeballing the salsa.
Rach:
Well because usually I do four breasts and then I put in a whole jar. But this is a little less. So salsa, mix it up. You could cook it a little longer together but... And then I like to throw in some corn. Matt doesn't but he just deals.
Matt:
I'm neutral. I just don't like corn in my corn bread. I never ever liked that. So that's the gist of that. Barbecue time. Bone sucking sauce.
Rach:
That's my favorite.
Matt:
Nice expensive sauce at Whole Foods. This is my favorite. I like the pulled chicken sandwiches. And if you're dieting for a show or get lean, or you can use a sugar-free G Hughes' barbecue sauce you can get it at Walmart. Obviously this one has normal sugar content and then-
Rach:
Hey, what the hell are you doing? Disgusting!
Matt:
I think I know what he's doing. He's hungry. All right, so do you add anything else to the chicken or just the barbecue sauce?
Rach:
Just the barbecue sauce and then we get pickles out. We do bread and butter pickles on just toasted buns. Matt found some great buns.
Matt:
Okay.
Rach:
That's it.
Matt:
Cool. Final product pickles. That's it. Just pickles over the top.
Rach:
A little bit more [inaudible 00:05:01].
Matt:
Then I have some baked Lays, reduced fat Lays and these are the buns we used. These are really good. The SaraLee. Artesano. They're really soft. So these work really well.
Rach:
You can also use Turkey instead of chicken breasts. We did that last, a couple of weeks ago.
Matt:
You used the turkey loins. The loins from Trader Joe's. All right, so for the tacos we have a choice of tortilla, soft tortillas, hard shells. Soft tortillas are a little bit less fat. I like to put them on the skillet. Get them a little crispy on each side first. Black beans and green chilis, simmering right here. Light or fat-free sour cream. This is light, not fat free and olives. And we'll put it in some Ortega taco sauce.
Matt:
So part two of the second meal out of the shredded Crock-Pot chicken. All right guys. There you have it. Final product, burrito taco. There it is.
