Slow cooker BBQ chicken sandwiches for two with a sweet and tangy homemade tomato BBQ sauce and crunchy coleslaw topping. So easy. So good.
We’re getting a bit of a late start this month with our monthly theme, but better late than never, right? I debated a bit with myself over the August theme and eventually settled on… slow cooker recipes!
I know, slow cooker recipes are usually a fall and winter thing, but it’s hot. I don’t want to run the oven. I don’t want to play in the kitchen.
I want to throw some ingredients together in a magical cooking contraption and forget about them as I drink frosty drinks and read the most indulgent summer literature available *. And I’m guessing maybe you do too.
And if not, well hey, these recipes will still be here in December.
We’re starting with Slow Cooker BBQ Chicken Sandwiches for Two, and I like this one so much. Meaty slow cooker recipes tend to be really hit or miss for me, but the one place the slow cooker never fails is cooking meat that’s used in fillings like sandwiches or tacos, etc.
The long slow cooking time gives you meat that is moist and tender, full of flavor and perfect for shredding and serving up between some carbs.
You definitely get that with these Slow Cooker BBQ Chicken Sandwiches. They are a perfect quick and tasty meal for two (or more, doubling instructions are in the recipe notes), and so easy to make.
You just throw together a sweet and tangy homemade BBQ sauce that serves double duty as a marinade while your chicken cooks and as a topping when you assemble your sandwiches. It’s a killer sauce, bright, vinegary, sweet and sharp. These are definitely not boring sandwiches!
You pour it over your chicken and let it cook. When the meat is shreddable, use two forks to pull it apart, toss it back in your slow cooker to soak up all the flavor of the juice and then serve it over some lightly toasted rolls. Add some more of that homemade BBQ sauce, a crunchy small batch of coleslaw over the top, and enjoy.
More Easy BBQ Recipes
- Baked BBQ Chicken Thighs
- Slow Cooker Tri-tip Sandwiches
- Slow Cooker BBQ Beef Ribs
Hey, in case you don’t make a ton of coleslaw, I’ve embedded a video below with instructions for shredding cabbage. It’s very helpful!
Ingredients
In the Slow Cooker
- ▢ 1 small (about 8 oz) boneless skinless chicken breast
- ▢ 1 tablespoon olive oil
- ▢ 1/2 cup diced onion
BBQ Sauce
- ▢ 1 6-ounce can tomato paste
- ▢ 2 tablespoons ( 25 g) brown sugar
- ▢ 1 tablespoon garlic powder
- ▢ 1/2 teaspoon salt
- ▢ 1/2 teaspoon black pepper
- ▢ 1/4 cup and 1 tablespoon apple cider vinegar
- ▢ 2 tablespoons honey or maple syrup
- ▢ 1 tablespoon and 1 teaspoon Worcestershire sauce
Coleslaw
- ▢ 1 cup shredded cabbage see video below
- ▢ 1/4 cup grated carrot
- ▢ 2 tablespoons mayonnaise
- ▢ 2 teaspoons white wine vinegar
- ▢ 1 teaspoon sugar
- ▢ Salt and pepper to taste
- ▢ 2 sandwich rolls or hamburger buns
Instructions
BBQ Chicken
- Place your chicken breast in the slow cooker.
- In a small bowl, whisk together the BBQ sauce ingredients. Reserve 1/2 cup to use later for topping. Cover reserved sauce and place in the refrigerator. Pour the rest of the sauce over the chicken and add diced onions and olive oil. Cover and cook for 2-3 hours on high or for 6-8 hours on low. Once the chicken can be easily shredded with two forks, it’s done!
- Shred chicken breast and return the meat to the slow cooker to soak up the juices while you finish the BBQ sauce and make your coleslaw.
BBQ Sauce and Coleslaw
- In a small pot, heat the reserved BBQ sauce over medium heat, stirring frequently, until it just begins to bubble and the grains of brown sugar have melted into the sauce, about 2 to 3 minutes. Set aside.
- In a medium bowl, combine coleslaw ingredients and toss until well mixed.
Assemble
- If desired, lightly toast your sandwich rolls in the oven. Top with BBQ chicken, warmed BBQ sauce, and coleslaw.
- Enjoy!
Notes
BBQ Sauce Adapted From Epicurious
Strawberry shortcake sundaes for two, crumbly buttermilk shortcake with vanilla ice cream and an easy and delicious homemade strawberry ice cream topping. Add some whipped cream, grab a spoon, and dive right in.
Oh hey, it’s a recipe post! It’s been a little while since we’ve had one of these. I’ve been MIA the last couple of weeks finishing up a big life-consuming project (more on that very soon), but I am now officially done and happy to be back, catching up with you lovely readers and making yummy food.
I’ve missed you guys! How are you? What going on in your life? Is it sweltering where you are? Are you so ready for it to not be summer any longer?
I’m great. My indoor cat ate an inexplicably indoor lizard last week (it was traumatizing). It’s very hot here. And I wish fall were now.
But if it must be summer, we may as well do what we can to enjoy it, so today I’m sharing my Strawberry Shortcake Sundaes for Two!
I’ve been making these strawberry shortcake sundaes for years, and usually I make them for a crowd, but I’ve really been enjoying posting small-batch desserts lately, so I shrunk this recipe down to serve two. And if you want, you can easily double or triple the recipe (see the recipe notes for doubling instructions).
I’m a firm believer that the best sundaes are more than just ice cream and toppings. They need to be served over something. Earlier this summer, I posted my Caramel Apple Pie Sundaes which are served in a pie crust cup. These are served over cubed shortcake and they are amaaaaaazing.
Since this is a recipe for two, we make just one cute and tasty buttermilk shortcake. It’s slightly sweet, and once cut up, serves as a perfect base for the rest of our sundae. Next up is a scoop of vanilla ice cream. Buy your favorite or make your own . It’s up to you. Then top it off with a fabulous (and easy) strawberry ice cream topping and a big dollop of whipped cream.
It makes for a fun, easy, and rather beautiful (if I do say so myself) strawberry shortcake sundae that will help you beat the heat in these dying days of summer.
More Strawberry Desserts
- The Best Strawberry Milkshake
- Strawberry Lemon Cookies
- Strawberry Milk for One or Two
- Strawberry Buttermilk Cake
Ingredients
Special Equipment
- ▢ Fine mesh strainer
Strawberry Ice Cream Topping
- ▢ 1 cup ( 6 oz) chopped strawberries divided
- ▢ 1/4 cup water
- ▢ 2 tablespoons ( 25 g) granulated sugar
- ▢ 1 teaspoon cornstarch whisked with 1 1/2 teaspoon water
- ▢ 1/2 teaspoon lemon juice
Shortcakes
- ▢ 1/2 cup ( 60 g) all-purpose flour
- ▢ 1 tablespoon ( 12 g) granulated sugar
- ▢ 1 1/4 teaspoons baking powder
- ▢ 1/8 teaspoon salt
- ▢ 2 tablespoons ( 1 oz) cold, unsalted butter diced
- ▢ 3 tablespoons buttermilk
Egg Wash
- ▢ 1 egg
- ▢ 1 tablespoon milk
Additional Toppings
- ▢ Vanilla ice cream
- ▢ Whipped cream
Instructions
Strawberry Topping
- In a 1-quart pot, combine 2/3 cup ( 4 oz) of the strawberries and water. Bring to a simmer over medium-high heat. Turn heat down until the strawberries stay at a low simmer, and cook for 5 to 7 minutes, until strawberries are quite limp and begin to turn pale. In the last minute or two, squash the strawberries with a fork to get the last of the juice out of them.
- Remove from heat and use a fine-mesh strainer to drain the juice into a small bowl. Discard the limp strawberries and wipe out your saucepan. Return juice to the pan along with the sugar, lemon juice, and cornstarch and water mixture. Simmer for 2 to 4 minutes until thickened. Remove from heat and cool completely, 15 to 20 minutes.
Shortcakes
- Preheat your oven to 400°F and line your baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Use a biscuit cutter (or your fingers) to cut (or rub) in flour until no chunks larger than a pea remain.
- Add buttermilk and stir until a thick, sticky dough forms. Shape into a ball and place on your prepared baking sheet.
- In a small bowl, whisk together egg and milk and use a pastry brush to brush a light layer of egg wash over the entire surface.
- Bake for 13 to 15 minutes, until golden. Allow to cool on the baking sheet. Once cool, use a serrated knife to cut the shortcake into 1-inch cubes (cubes will be rough and crumbly).
Assemble
- Stir the remaining strawberries into the cooled glaze.
- Evenly divide the shortcake cubes into two bowls. Top shortcake with a scoop of vanilla ice cream, half of the strawberry topping, and whipped cream if desired.
- Enjoy!
Notes
Easy slow cooker beef fajitas are a fantastic, cheap, and simple dinner for busy weeknights!
It’s slow cooker month here on Baking Mischief, because anything that lets us avoid turning on the oven and adding to the stifling summer heat is welcomed and appreciated.
Last week I posted my totally killer Slow Cooker BBQ Chicken Sandwiches for Two . Today we are switching over to beef, using a cheap, tough piece of meat and turning it into fantastic fall-apart tender and delicious fajitas!!
These easy slow cooker beef fajitas literally take less than ten minutes to toss together in the morning, and when you get home in the evening, your house will smell amazing, and you will have delicious fajita filling sitting there waiting for you.
Aside from being fast and easy, these fajitas are great because they are CHEAP. Since we have a long slow cooking time, we can use super inexpensive beef chuck, which can be tough and chewy if you treat it like regular old steak, but is PERFECT when you give it the benefit of extra cooking time. Cooked slow, it is tender, rich, and so flavorful.
You can buy a small chuck roast, chuck steak, or a package cut up for stew meat. Go with whatever is cheapest! As written, this is a recipe for two, but you can double or triple the ingredients with no changes to the cooking method or time if you are serving a family or want leftovers.
After the meat and veggies spend the day in the slow cooker (if you don’t like soft slow cooker veggies, see my note at the end of the recipe), throw some flour tortillas in the oven for a minute or two to warm up, and then go crazy assembling the fajitas of your dreams.
Looking for more cheap, easy recipes, try these Easy Homemade Carnitas , Carnitas Tacos , Slow Cooker Beef Ribs , and Easy Chicken Fajitas .
Ingredients
- ▢ 1/2 pound beef chuck or stew meat
- ▢ 1 bell pepper sliced
- ▢ 1/2 large onion sliced
- ▢ 1 teaspoon chili powder
- ▢ 1/2 teaspoon ground cumin
- ▢ 1/4 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon lime juice about 1/2 lime
- ▢ Flour tortillas soft taco size
- ▢ Your favorite fajita toppings
Instructions
- Place meat into your slow cooker. Drop bell pepper and onion slices over the top.
- In a small bowl, whisk together chili powder, cumin, salt, pepper, soy sauce, and lime juice. Pour mixture over the meat and vegetables.
- Place the lid on your slow cooker and cook on high for 3 to 4 hours or low for 7 to 9 hours. Meat is done when it is easily shreddable.
- Transfer meat to a cutting board and shred with two forks before returning it to the liquid and vegetables.
- Serve over warm tortillas with your favorite fajita toppings (I like sour cream and a bit of salsa). Enjoy!
Notes
Adapted From Brown Eyed Baker
Slow Cooker BBQ Chicken Sandwiches for Two
Ingredients
In the Slow Cooker
- 1 small (about 8 oz) boneless skinless chicken breast
- 1 tablespoon olive oil
- 1/2 cup diced onion
BBQ Sauce
- 1 6-ounce can tomato paste
- 2 tablespoons ( 25 g) brown sugar
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup and 1 tablespoon apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon and 1 teaspoon Worcestershire sauce
Coleslaw
- 1 cup shredded cabbage see video below
- 1/4 cup grated carrot
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 sandwich rolls or hamburger buns
Instructions
BBQ Chicken
- Place your chicken breast in the slow cooker.
- In a small bowl, whisk together the BBQ sauce ingredients. Reserve 1/2 cup to use later for topping. Cover reserved sauce and place in the refrigerator. Pour the rest of the sauce over the chicken and add diced onions and olive oil. Cover and cook for 2-3 hours on high or for 6-8 hours on low. Once the chicken can be easily shredded with two forks, it’s done!
- Shred chicken breast and return the meat to the slow cooker to soak up the juices while you finish the BBQ sauce and make your coleslaw.
BBQ Sauce and Coleslaw
- In a small pot, heat the reserved BBQ sauce over medium heat, stirring frequently, until it just begins to bubble and the grains of brown sugar have melted into the sauce, about 2 to 3 minutes. Set aside.
- In a medium bowl, combine coleslaw ingredients and toss until well mixed.
Assemble
- If desired, lightly toast your sandwich rolls in the oven. Top with BBQ chicken, warmed BBQ sauce, and coleslaw.
- Enjoy!
