At our chapter meetings, members bring food and snacks. Below are some of our member’s favorite recipes:
Easy BBQ Chicken Sliders (Slow Cooker)
Contributed by Linda Wood
Source: Texas CO-OP Power, Dec 2023
Melissa Eckhoff Cosery
Makes 12 servings
4 boneless chicken breasts
1 bottle barbeque sauce 18 oz (I used Stubb’s Spicy)
1 can cream of chicken soup 10.5 oz
12 slider buns
1) Coat the inside of a slow cooker with cooking spray and place chicken breasts into it.
2) In a bowl, stir together the barbeque sauce and cream of chicken soup. Pour mixture
over chicken.
3) Cover the slow cooker and cook on low for 6 hours.
4) Shred the chicken with two forks and serve on slider buns.
Picadillo
Contributed by Linda Wood
Source: Today’s Creative Crockpot Cookbook, 2 nd Edition
Pascoe Publishing Company, 2008, p 57
Makes 6 servings
2 ½ to 3 pounds chuck roast, trimmed pf fat
28 oz can enchilada sauce (I used Hatch Green Chile Enchilada Sauce)
4 oz can of chopped green chiles
1 large onion, finely chopped
1) Place the chuck roast in the slower cooker.
2) Top with enchilada sauce, green chiles, and onions.
3) Cook on low for 6 to 8 hours (or high for 3 to 4 hours)
4) When done, remove the chuck roast and cool on a large, rimmed platter. Reserve the
meat juices.
5) Use two forks to shred the meat.
6) Mix in 1 cup of meat juices.
Use right away as a filling for tacos or burritos or cover tightly and refrigerate for up to 4
days.