Fall Flavors: Easy Crock Pot Pulled Chicken

This pulled chicken recipe is so easy, and it can be left in the crock pot to cook while you are gone! Top it with your favorite toppings and serve! It’s that easy! And so delicious, there won’t be any left!

Prep time: 15 minutes Cook time: 6-7 hours Total time: 6-7 hours and 15 minutes Servings: 4-6 servings

Ingredients: 1 lbs of antibiotic free chicken tenderloins (or chicken breast)

1/4 cup of ketchup

1/2 cup brown sugar

1 cup cup of chicken broth

1 tbsp of garlic powder (or 2 fresh garlic cloves)

1 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp red pepper flake

Cole Slaw Topping Ingredients: 14 oz bag of cole slaw mix (or freshly chopped cabbage)

1 tbsp honey

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

Instructions:

  1. Place chicken in crock pot.
  2. Add ketchup, garlic, salt, pepper, red pepper flake, and brown sugar to the crock pot.
  3. Add chicken broth to the crock pot.
  4. Cover and cook on low for 6-7 hours or until chicken is cooked all the way through and reaches 165 degrees.
  5. After the chicken is done, turn off crock pot, let sit for 15 minutes.
  6. While the chicken is resting, combine all of the cole slaw ingredients in a large bowl, mix well.
  7. Shred chicken, construct sandwich on bun of your choice, and enjoy!

Recipe Notes: Make sure your chicken is cooked thoroughly and reaches 165 degrees internally before serving. You may serve with toppings and sides of your choice, but my family’s favorite is topped with the cole slaw mixture, and served with cooked sweet carrots and homemade potato wedges.


Fall Flavors: Easy! Cake Mix Apple Pie Cupcakes

This apple pie cupcake recipe is made using cake mix for a quick and easy fall dessert that everyone will love!

Prep time: 15 minutes Bake time: 15-20 minutes Total time: 30-35 minutes Servings: 30 cupcakes

Ingredients: 1 box of white cake mix of your choice

3 egg whites

1/2 cup vegetable oil

1 cup of water

1 tbsp of cinnamon

1 tsp of nutmeg

vanilla icing of your choice

caramel sauce

Filling Ingredients: 4 apples (mix of gala and granny smith for best results)

3/4 cup brown sugar

1/2 cup AP flour

1/4 cup lemon juice

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

Instructions:

  1. Line a cupcake pan with cupcake liners, set aside. Preheat oven according to temperature recommended on cake mix you choose.
  2. Prepare cake mix batter according to instructions on box. Mine uses 3 egg whites, 1/2 cup vegetable oil, and 1 cup water.
  3. Add 1 tbsp cinnamon and 1 tsp nutmeg to cake batter.
  4. Pour cake batter into prepared cupcake pan and bake for about 15-20 minutes or until the center comes out clean.
  5. Remove cupcakes from oven and while they are cooling begin making apple pie filling.
  6. Wash and peel apples, then cube them.
  7. Place cubed apples in sauce pan and add the rest of the ingredients to the pan.
  8. Cook filling mixture on low until apples are soft and tender and liquid begins to thicken.
  9. Remove from heat and set aside.

Instructions to construct:

  1. Cut a hole in the center of the cupcakes, and remove center until a hole about 1 1/2 inch across is present and cuts down until at least half way in the cupcake.
  2. Spoon apple pie filling into each hole of the cupcakes until the filling is even with the top of the cupcake.
  3. Top the cupcake with vanilla icing of your choice, decorate how you choose, and drizzle caramel sauce over the top of each cupcake.
  4. If there are any apple chunks left over, top each cupcake with one and then sprinkle the top of the apple chunk with nutmeg.
  5. Serve and enjoy!

Recipe Notes: If not eating right away, these cupcakes keep best in the refrigerator. This recipe also works with homemade vanilla cupcakes or homemade vanilla icing. These cupcakes are great topped with vanilla icing and caramel sauce, but also great topped with whipped cream or vanilla ice cream!