Well the title of this post/recipe is a mouthful isn’t it? Long name, short post again today. Can you believe it’s time for another Recipe Redux Challenge, time goes so fast! Here was this month’s theme:
January 2014 – Theme
Start Smoking in the New Year
The New Year is heating up with smoke and spiciness. From boldly flavored smoked salts to actual smoking techniques, subtly smoked food is on-trend. The same can be said for spice as we savor heat from harissa, sriracha and smoked paprika. Show us the healthy dish you’re heating up with smoke and/or spiciness.
So for this recipe I decided to make some crockpot shredded chicken using something I’d always wanted to try… liquid smoke.
We’ve got a ton of frozen chicken in the fridge, so I defrosted about 3lbs of it for the crockpot. To get some extra veggies in I thought of stuffing acorn squash instead of bread with the chicken!
Here is what went in the crockpot on low for about 8 hours:
- 1/2 chopped yellow onion
- 3 cloves of minced garlic
- 1 can crushed tomato paste
- 1/2 cup apple cider vinegar
- 1 cup applesauce
- 1/3 cup brown sugar
- 1 tsp cayenne pepper (uses less if less heat is desired)
- 3T smoked paprika
- sprinkle of tumeric and cinnamon
- 1 tsp liquid smoke (note- you always add more but can’t take away, I ended adding a few drops at the end)
- 3lbs semi defrosted chicken tenders
When you are about an hour away from eating, go ahead and roast your acorn squash for 35 minutes at 400F. (Cut in half, lay in oven safe dish with 1/4 inch water face down and roast until fork tender.)
Scoop insides of acorn squash (keeping them in tack as best as possible) with about 1/4 of the chicken mixture, refill shells and dig in! Use the leftovers however you please!
Past Recipe Redux Challenges: