Carne Asada for a Crowd

Carne Asada

for a Crowd

Plan ahead--start marinating the day before!

5  pounds  Carne Asada, cut in slices, not cubes; if your grocery doesn't carry Carne Asada, ask the butcher to cut a roast (we prefer Chuck Roast) into 1/4-inch slices

For the Marinade:

3-3/4  Cups  Cilantro, roughly chopped 

4  large  Red Onions, roughly chopped

2/3  Cup  White Wine Vinegar

1-1/4  Cups  Lime Juice

2-1/2  Cups  Olive Oil

1  head  Garlic, crushed about 20 cloves

2-1/2  teaspoons  Cumin

3  Tablespoons  Kosher Salt  use less if using table salt

1-2 heaping teaspoons  Chipotle Chili Powder

 2  7-oz. cans  Chipotle Chilis in Adobo

For Serving:

Burrito-size Tortillas

Rice

Beans

Queso Fresco (Cotija)

Crema Fresca

Guacamole

Grilled Corn

Cilantro

Salsa

Lime Wedges

Pickled Jalapenos and Carrots

Radishes

Place Carne Asada in a 2-gallon zip-top bag.

Mix together all Marinade ingredients; reserve 1/5 of Marinade and refrigerate for later use.  Pour remaining 4/5 over Carne Asada and refrigerate 12 to 24 hours (I recommend 24 hours), turning several times to marinate thoroughly.

Grill Carne over a very hot grill (450*-550*) until done, about 2-3 minutes per side.  Roughly chop meat, trimming fat as needed.  Place Carne in slow cooker and pour the reserved Marinade over meat, stirring to coat well.  Simmer on Low for 2-4 hours to blend flavors.

Serve with your favorite toppings.  Serves about 20 adults.

"...in all things we are

more than conquerors

through Him that loved us.

For I am persuaded that neither

death, nor life, nor angels,

nor principalities, nor powers,

nor things present, nor things to come,

nor height, nor depth,

nor any other creature,

shall be able to separate us from the love of God,

which is in Christ Jesus our Lord."

Romans 8:37-39

I like love Taco Truck Burritos.  Want to make me happy? bring me a burrito.  Nothing tastes better after a hard Saturday's work in the yard than an extra-spicy Burrito with loads of lime juice and an icy Pepsi with more lime juice.  I've been trying to mimic Taco Truck Burritos, and it's been a year-long challenge on several different levels:  1) I'm not Hispanic, and haven't grown up cooking with all the 'proper' ingredients, so I've had to stumble through finding the right flavors, and 2) it seems like each time I have a Burrito from a Taco Truck--and it's always the same truck--it tastes slightly different.  So, if you're familiar with the, shall I say, 'authentic' or 'proper' way to make a Taco Truck Burrito and I'm not doing some step in the process right, let me know.  I'd love your feedback.  And Enjoy!

    

Slow Cooker Cajun Pulled Pork

Slow Cooker Cajun Pulled Pork

-with-

Southwestern Corn Slaw

1  Cup  Apple Cider Vinegar
2/3  Cup  Ketchup
1/3 - 1/2  Cup  Spicy Brown Mustard
2  Tablespoons  Molasses
4  Tablespoons  Brown Sugar, divided
1  Tablespoon  Paprika
1  teaspoon  Kosher Salt
1/2  teaspoon  Black Pepper
1/8 - 1/4  teaspoon  Chipotle Chili Powder -or- Cayenne Pepper 
3 to 4  pounds  Boneless Pork Shoulder
2  links (about 3/4-lb, total)  Andouille Sausage

For Serving:
2  Tablespoons  Spicy Brown Mustard
1/3  Cup  Mayonnaise
Soft Deli Rolls or Sesame Buns
Southwestern Corn Slaw
Dill Pickles and Potato Chips

In the bottom of a greased 7- to 8-quart slow cooker, whisk together the Apple Cider Vinegar, Ketchup, Mustard, Molasses, and 2 Tablespoons Brown Sugar.

Combine the remaining 2 Tablespoons Brown Sugar, Paprika, Salt, and Black Pepper and thoroughly rub over the Pork; place in slow cooker.  Top the Pork with Andouille Sausage links; cover and cook on low for 7-8 hours.

Remove Pork and Sausage; set aside to cool slightly.  Skim off any excess fat from the cooking liquid, then strain into a large skillet.  Bring to a boil and cook until reduced by half, about 20-30 minutes (you'll want to use a skillet or wide-mouth pan to do this, as it helps to speed up the reduction process).  While the Cajun BBQ Sauce is reducing, shred the Pork and coarsely chop the Sausage.  Toss the Meats with enough of the BBQ Sauce to moisten (I like to reduce mine until it's syrupy and use all of it.  Mmmmm...)

To Serve:

Whisk together the 2 Tablespoons Mustard and the 1/3 Cup Mayonnaise; spread on Rolls and top with Cajun Pulled Pork and Southwestern Corn Slaw.  Serve with Pickles and Potato Chips.

Serves 8-10.

"Give instruction to a wise man,

and he will be yet wiser;

teach a just man,

and he will increase in learning.

The fear of the Lord is the beginning of wisdom,

and the knowledge of the Holy One is understanding."

Proverbs 9: 9 & 10

  

Saturday was our school's End-of-the-Year Picnic.  Yesterday was Mother's Day.  And today begins the last week of school.  Today is the 7th-11th Softball Championship, Tuesday is the 7th-8th Bike Ride Privilege Trip, Wednesday is the K-2 Field Trip to a Teacher's home, Thursday is Advancement Ceremony and Graduation, and Friday brings the Last Day of School and a Classroom Party for 3rd-4th.  I think I'm going to take my sleeping bag and just live on campus this week.  Maybe I'll take my slow cooker along with me.

Just look at that yummy stuff!

Even better when it has the 

Cajun BBQ Sauce reduction....

Adapted from Food Network magazine, June 2013

Southwestern Corn Slaw

Southwestern Corn Slaw

3  Cups  Shredded Red Cabbage

3  Cups  Shredded Green Cabbage

1  Tablespoon  Kosher Salt

1  Cup  Roasted Corn

1  seeded and thinly sliced  Poblano Pepper

3  Green Onions, thinly sliced

1/4  Cup  chopped Cilantro

Dressing:

1  Avocado

1/3  Cup  Lemon Juice

1/3  Cup  Olive Oil

1/3  Cup  Water

In a large colander, toss together the Cabbages and the Kosher Salt.  Let sit for 1 hour (over the sink or a large bowl), then rinse and dry well.  (Here's a tip:  if you have a mandoline, use it to make quick work of shredding the Cabbages--goes so much faster, and you won't end up with chunky Slaw.  Here's another tip:  don't be like me and forget to buy the Red Cabbage.)

In a blender, puree the Dressing ingredients.  Toss over the Cabbages and add remaining Slaw ingredients, tossing to blend.  Serves 8-10.  Serve with Slow Cooker Cajun Pulled Pork.

We all aren't super big fans of Coleslaw, but we really enjoy this one.  I think it's because it's actually pretty mild (unless you get a spicy Poblano!) and the Avocado gives it a creamy flavor without any Mayo at all!  Pretty dandy, I think!

"A good name is rather to be chosen

than great riches,

and loving favor rather than

silver and gold."

Proverbs 22:1

Adapted from Food Network: 50 Slaws, June 2013

 

Apricot & Cilantro Tagine Chicken

Apricot & Cilantro Tagine Chicken

 

1  Tablespoon  Butter

1  Tablespoon  Olive Oil

1/4  Cup  Finely Chopped Onion

4  Cloves Garlic, crushed

1-3/4  Cups  Water, divided

1/2  Cup  Dried Apricots, roughly chopped
2  Tablespoons  Tomato Paste
1  Tablespoon  Honey

1/2  teaspoon  Salt

1/8  teaspoon  Cayenne Pepper

1/8  teaspoon  Paprika

Black Pepper, to taste
1/3  Cup  roughly chopped Cilantro
1/4  teaspoon  Cumin

1/4  teaspoon  Turmeric

1  Cinnamon Stick

1-2  Tablespoons  Lemon Juice

 

8 to 10  Chicken Thighs, bone-in, skin on
 

Curry Rice or Couscous and Naan or Black Bread for serving

 

In a medium saucepan, melt together the Butter and Olive Oil; sauté the Onion and Garlic until Onion is softened.  Stir in 1-1/2 Cups Water, Apricots, Tomato Paste, Honey, Salt, Cayenne Pepper, Paprika, Black Pepper, Cilantro, Cumin, and Turmeric.  Simmer over medium-low heat until Sauce is thickened and Apricots are softened and mostly dissolved into the Sauce, about 15-20 minutes.  Stir in remaining 1/4 Cup Water and Cinnamon Stick, simmer 5-7 minutes.  Remove Cinnamon Stick; stir in Lemon Juice and set aside.

 

Season Chicken Thighs with Salt and Black Pepper; grill skin-side-up 4-7 minutes, flip and grill an additional 4-7 minutes--just enough to render off the fat, brown the exterior and begin the cooking process.  The Chicken Thighs should not be fully cooked.  I like to do this on the BBQ, but it can be done on an indoor grill. 
Remove the skin and layer with Sauce in a Tagine Pot, heavy covered Baking Dish, or Slow Cooker. 

Bake at 350* to 375* for 1 hour 30 minutes to 2 hours (use the longer time if you have prepped ahead and refrigerated--I do 275* for 2-1/2 hours while we are at Church).  For a Slow Cooker: High 3 to 4 hours, Low 5 to 6 hours.  Serve over a bed of Curry Rice or Couscous with a side of Naan or Black Bread.  Serves 8.

Curry Rice



4  Cups  Water
1  teaspoon  Chicken Bouillon
2  teaspoons  Curry Powder
2  Cups  White Rice
3  Tablespoons  Butter
Salt & Black Pepper to taste

In a large saucepan, bring first four ingredients to a boil.  Stir, cover, and reduce heat to low.  Simmer 18-20 minutes, until Rice is soft and cooked through.  Stir in Butter, Salt, and Black Pepper.  Serve Tagine Chicken on a bed of Curry Rice.

"Then Peter opened his mouth, and said,

Of a truth I perceive that God is no respecter of persons;

But in every nation he that feareth Him,

and worketh righteousness,

is accepted with Him."

Acts 10:34, 35

What exactly is a Tagine, anyways?  It is a two-piece Moroccan cooking dish: a bottom deep, flat dish and a heavy conical lid.  The bottom dish can be cast iron and used on the stove or the oven, or pottery and used only in the oven; my set is all pottery.  The heavy conical lid allows the juices from the cooking food to remain trapped in with the food and  baste the dish: the steam rises, hits the top of the cone, and runs down the sides to baste the meat or stew.  If you don't have a Tagine you can always substitute a baking dish with a heavy domed lid (such as Le Creuset  or Pampered Chef) or use a slow cooker.

Moroccan Tagine recipes typically include "warm" spices (Cinnamon, Turmeric, Cayenne, Cumin) and fruit (Apricots, Lemons, Dates).  The meat is usually Lamb or Chicken but sometimes will be Beef or Goat and more rarely, Seafood.  Vegetarian Tagines will often use Chickpeas (Garbanzo Beans) or Lentils as a base.

I'm really excited about my Tagine--I was able to get it free at World Market back in November!  I was able to combine a $10-off coupon, a reward coupon, and a birthday coupon--this is the only time of year I can combine coupons like this.  Happy Dance!  I've been eyeing a Tagine for a couple of years and couldn't justify buying it.  Coupons made it possible!  I've been very impressed by the way it cooks and can't wait to try beef stew in it.  Thankfully my family is patient with my experiments and testing: this recipe is a Fake-It version of World Market's Al'Fez Moroccan Style Apricot & Cilantro Tagine Sauce.  We really enjoy this over Curry Rice with Naan.  If you do make the Naan, try grilling it on the BBQ when you grill the Chicken.  Yummy!

 

 

 

Coconut Curry Chicken

Coconut Curry Chicken

3  Potatoes, cubed into 6 or 8 pieces each

1  small  Onion, chopped

4  (4-oz.)  boneless, skinless Chicken Breast halves

1  Cup  Coconut Milk

4  teaspoons  Curry Powder

1  clove  Garlic, crushed

1  teaspoon  Chicken Boullion

1/4  teaspoon  Salt

1/4  teaspoon  Pepper

 1/2  Cup  Frozen Green Peas

2  Cups  Hot Cooked Rice

For Garnish: 1/4-Cup sliced Green Onions, Raisins, Flaked Coconut, chopped unsalted Peanuts

Place the Potatoes and Onion in a 3- to 4-quart slow cooker.

Brown the Chicken Breasts in a non-stick skillet; transfer to slow cooker.

In a small bowl, combine the Coconut Milk, Curry Powder, Garlic, Chicken Boullion, Salt, and Pepper; pour over Potatoes, Onion, and Chicken.  Cover and cook on High for 3 hours or Low for 5 hours.  Stir in the Peas; heat until hot through.  Serve over Hot Rice; top with Garnish.  Serves 6.

This is really yummy!  I like it for Sunday Dinner as it is simple to prepare before Church.  I'll throw the Peas in the slow cooker when we come home, and everything is ready when the rice is done cooking.  Try serving Naan with this for an easy introduction to Indian food.  

"...earnestly contend for the Faith

which was once delivered unto the saints."

Jude, verse 3

This recipe is from the Healthy Cooking magazine, issue unknown.  Nutrition Facts: 1 Serving, without Garnish, using Light Coconut Milk: 396 Calories, 11 g Fat (7 g saturated Fat), 63 mg Cholesterol, 309 mg Sodium, 43 g Carbohydrate, 3 g Fiber, 27 g Protein.

    

 

Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos

8  Chicken Thighs, skin and fat removed
2  15-oz.  White Beans, drained
2  4-oz.  Green Chilies
Taco Seasoning, Garlic, Salt, and Pepper to taste

Tortillas, Rice, Cilantro, Cheese, Sour Cream, Corn, Salsa for serving

Place ingredients in slow cooker in order given.  Cook on low 6-8 hours, breaking up the Chicken and removing bones before serving.  Top with your favorite Mexican toppings.  Serves 10-12.

"Hast thou not known?
Hast thou not heard,

that the everlasting God, the Lord,

the Creator of the ends of the earth,

fainteth not, neither is weary?

There is no searching of His understanding.

He giveth power to the faint;

and to those who have no strength he increaseth the strong."
Isaiah 40: 28 & 29

This was shared at our Mom's group last year.  I looked at the recipe and thought "But there's not enough ingredients in it to be good!  It's too simple!"  Boy, was I ever wrong--this is delicious!  And it could not get much simpler.

Cherry Grunt

I'm always fascinated by Old-Fashioned recipes and when this showed up in my most recent issue of Cook's Country I knew I had to try it for several reasons: it uses a Slow-Cooker, it's Cherry Harvest right now (and I have waaay too many frozen Cherries from last year still in the freezer), and being a dessert named Cherry Grunt, well, ya gotta wonder what it tastes like!

Cherry Grunt

Prep:  10 minutes
Cook:  4 Hours on Low
Serves:  4 to 6

2-1/4  pounds  Frozen Sweet Cherries
2  Cups  Flour, divided
1  Cup  plus  3  Tablespoons  Sugar, divided three ways
1  Tablespoon  Lemon Juice
1-1/4  teaspoons  Cinnamon, divided
1  teaspoon  Almond Extract
1  Tablespoon  Baking Powder
1/2  teaspoon  Salt
1/2  Cup  plus  2 Tablespoons  Milk
1/4  Cup  Butter, melted and cooled

Combine frozen Cherries, 1/4 Cup Flour, 1 Cup Sugar, Lemon Juice, 1 teaspoon Cinnamon, and Almond Extract in a microwavable bowl.  Microwave, uncovered, until Cherries begin to release their liquid, about 5 minutes, stirring once halfway through cooking.  Stir well to redistribute the Cherry juices.  Transfer mixture to a greased slow cooker and spread into an even layer.

In another bowl, combine the remaining Flour, 2 Tablespoon Sugar, Baking Powder, and Salt.  Stir in Milk and Butter until combined.  In a small bowl, combine remaining 1 Tablespoon Sugar and remaining 1/4-teaspoon Cinnamon.

Using a greased 1/4-cup measure, drop 8 dumplings around the perimeter of the slow cooker on top of the Cherry mixture, leaving center empty.  Sprinkle the dumplings with the Cinnamon-Sugar mixture.  Cover and cook on low until a toothpick inserted in center of dumplings comes out clean, about 4 hours.  Serve with Heavy Whipping Cream or Vanilla Ice Cream.

I only made 6 larger dumplings and they were completely done in 4 hours.  If you make 8 smaller dumplings, they may be done sooner.  Also--be careful eating this straight from the slow cooker--it is VERY HOT!!  Hmm.... maybe THAT'S why you put Ice Cream on top!

And now a confession:  I didn't actually try any of this.  I don't like Cherries.  But everyone else here said it was very good.  I'm eager to try this with Blueberries or Boysenberries.  Doesn't that sound yummy!

From Cook's Country magazine, June/July 2012

Black Bean Soup

Black Bean Soup

Prep:  35 minutes + soaking

Cook:  1 1/4 hours

Yield:  8 servings, 2 quarts

1-1/2  Cups  Dried Black Beans

3  Celery Ribs, chopped

3  medium  Carrots, chopped

1  large  Onion, chopped

2  cloves  Garlic, minced

2  teaspoons  Olive Oil

6-1/2  Cups  reduced-sodium  Chicken Broth

1  teaspoon  dried Oregano

1/2  teaspoon  dried Thyme

1/2  teaspoon  Salt

1/4  teaspoon  Cayenne Pepper

1  Bay Leaf

3  Tablespoons  Lime Juice

1/2  Cup  Sour Cream

1/4  Cup  minced fresh Cilantro

Place the Black Beans in a large saucepan; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from heat; cover and let stand for 1 to 4 hours or until Black Beans are softened.  Drain and rinse Black Beans, discarding liquid.

In a Dutch oven coated with non-stick cooking spray, saute the Celery, Carrots, Onion and Garlic in the Olive Oil until vegetables are tender.  Add the Black Beans, Chicken Broth, Oregano, Thyme, Salt, Cayenne and Bay Leaf.  Bring to a boil.  Reduce heat; cover and simmer for 1 to 1-1/4 hours or until Black Beans are tender.  Discard Bay Leaf.  Cool slightly.

In a blender, cover and process soup in batches until smooth.  Return to pan; heat through.  Stir in Lime Juice.  Garnish each serving with Sour Cream and Cilantro.

Deborah at A Delightful Glow asked me for a Black Bean Soup recipe last week.  This is one I got from a Healthy Cooking magazine a few years back.  I make it about once or twice a month in the winter.  I don't always puree all the soup; sometimes I do just half so it's a little more chunky.  I've also done this in the Slow Cooker on low for 8-10 hours.  When I do it in the Slow Cooker I soak the beans overnight, drain them, and then add everything to the pot, omitting the step of sauteing the Vegetables.  Enjoy!

Cheap Eats >> Creamy Parmesan Tomato Soup

Creamy Parmesan Tomato Soup

Uses a Crock Pot

2-3  14-oz.  cans  Diced Tomatoes, undrained

2  large  Carrots, finely diced

1  Cup  Celery, finely diced

1  Cup  Onion, finely diced

4  Cups  Chicken Broth

1  Bay Leaf

1  teaspoon  Dried Oregano

1  Tablespoon  Dried Basil

1/2  Cup  Butter

1/2  Cup  Flour

2  Cups Half-and-Half or Milk, warmed

1  Cup  Parmesan Cheese

Salt and Pepper, to taste

Place the Tomatoes, Carrots, Celery, Onion, Chicken Broth, and Bay Leaf into the Crock Pot.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

An hour before serving remove the Bay Leaf.  Using a hand mixer or immersion blender, blend the Soup until it is slightly chunky.  Ladle out 4 cups of Soup into a dish, leaving remaining Soup in the Crock Pot, set aside.

In a medium saucepan, prepare a roux by melting the Butter and stirring in Flour.  Cook, stirring constantly, for 5-7 minutes.  Slowly stir 1 Cup of hot Soup into the roux.  Add the remaining 3 Cups Soup, stirring until smooth.  Transfer all to Crock Pot.  Stir together and add the warmed Half-and-Half or Milk and Parmesan Cheese, stirring until smooth.  Season to taste with Salt and Pepper.  Cover and cook on LOW until Soup is hot through, or up to 1 hour.  Serves 8 to 10, about 2 quarts.

Oh, Wow!  This is one amazing soup!  So easy in the Crock Pot, and tastes like it came from an exclusive little bistro.  If you like Tomato Soup (and we sure do!), you will love this soup.  It's hard to believe that it is Cheap and can be even cheaper if you use your home-canned tomatoes.  I found it on Pintrest (356 Days of CrockPot) and have adapted it slightly and made the instructions a little easier to follow.  Enjoy!

Cheap Eats >> Red Beans & Rice

Red Beans & Rice

Use a Crock Pot

Low 10 hours -or- High 8 hours

1 16-oz. bag dried Small Red Beans or Kidney Beans

2 16-oz Tomato Sauce

1 16-oz Whole Tomatoes (I use diced, if you like it spicier use the Mexi-Tomatoes)

1-2 cans low sodium Beef Broth (Make this cheaper by using Water & Beef Bullion)

1 Ham Hock or Ham Bone

1 C Diced Ham

1 Onion, chopped

1 Green Bell Pepper, chopped

2 stalks Celery, chopped

1 Tbsp Cumin

1 Tbsp Chili Powder

1/4 tsp Thyme

2 Bay Leaves

Soak beans overnight and then rinse thoroughly and drain. Add to Crock Pot. Add all ingredients (except Bell Pepper and Celery -- I even add these). Add seasonings to taste. If you want a spicy batch add extra Cumin and Chili Powder. In the last hour add Bell Pepper and Celery. Serve in bowls over cooked White or Brown Rice. Great with Cornbread!

It's Walnut Harvest time, and believe me, I sure was glad I that had started this in my crockpot this morning!  You see, I got a call from my husband at 1 pm, requesting that the boys head over to the Orchard just as soon as they could after school, as he needed them to help pick sticks out of the windrows before the nuts could be picked up with the harvester.  So I made a quick call to the school, requesting that their homework be completed in the free period before PE (not often that the boys get the Principal popping in to tell them that Mom called, wanting them to be prepared to go straight to work!).  2:30 came, I picked up the children and we ran home, grabbed a snack and changed clothes, then off to the Orchard.  I ran back home, started the Brown Rice, mixed up and baked the Cornbread, grabbed the left-over Melon from the night before and the girls and I were back in the van and off to the Field with supper.  I tell ya, I'm sure loving that Crockpot of mine!  What a time-saver!  Here are a few snapshots from the Field and Dinner.

My hard-working Husband!

Nice, neat Windrows

Dinner's Over!  Back to Work!

What is your busiest season, and how do you prepare for it, meal-wise?

Beef Stroganoff

Beef Stroganoff

Uses Crockpot

3-4  lbs  Beef  (Use a small, chunky cut; my preference is Carne Asada.  Chili Grind Hamburger, small chunk Stew Meat, or Beef Tips will also work well)

1/4  Cup  Flour

4  Cups  Beef Broth, divided

1  teaspoon  Worcestershire Sauce

1  can  Cream of Chicken Soup

2-3  teaspoons  Dried Basil

2-3  teaspoons  Dried Minced Onion

Dash Cayenne

Black Pepper to taste

1  Cup  Sour Cream

Cooked Rice or Egg Noodles for serving

Brown Beef in a skillet until browned and slightly 'crusty'.  Drain off fat, stir in Flour until well coated.  Transfer to Crockpot; add 3 Cups Beef Broth, Worcestershire Sauce, Cream of Chicken Soup, Basil, Onion, and Cayenne.  Cook on low for 6 to 8 hours or high for 3 hours.  If the Stroganoff seems too thick, add in the remaining 1 Cup Beef Broth; if too thin, cook for 30 minutes with the lid slightly cracked open.  Stir in Sour Cream and Black Pepper to taste 30 minutes before serving.  Spoon over hot cooked Rice or Egg Noodles and serve with love.

Serves 10-12

Bacon-Apple Pulled Chicken Sandwiches

Bacon-Apple Pulled Chicken Sandwiches

Uses a Slow Cooker

1  lb  Bacon
1  Onion, diced
Uncooked Boneless, Skinless Chicken Breast, about 1 breast for every 2 people
1-2  Apples, peeled and grated
2  cloves  Garlic
Black Pepper, to taste
1  12- to 16-oz  BBQ Sauce

Hamburger Buns or Tortillas

Cook Bacon until the fat has been rendered off but is not crisp.  Line Slow-Cooker with Bacon, top with diced Onion:

Place the Chicken Breasts over Bacon and Onion:

Top with Grated Apple, Garlic Cloves, and Black Pepper:

Smother it all with your favorite BBQ Sauce:

Cover and cook on Low for 8 hours.  Using 2 forks, shred the Chicken.  Place in Buns or Tortillas for an awesome, easy, BBQ Chicken Sandwich.

Adapted from a post on The Crockpot Girls' Facebook site.