Crockpot BBQ pulled chicken sandwiches

Hi everyone!

Today im sharing one of my favorite BBQ pulled chicken sandwich recipe. Its tasty and super quick and easy to make because honestly who likes to slave forever in the kitchen after a long day at work (not this girl!). It takes about 15 minutes to prepare and then the crockpot does the rest :)

You will need:
6 chicken breast
3 1/2 cups of BBQ sauce (I usually like a spicy one)
1/2 small onion sliced
1/4 cup jalapeno slices (optional but if you like a kick)
Kaiser rolls
Coleslaw (homemade or store bought is fine)

For the chicken rub:
1/4 cup brown sugar
1 tbsp paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp red pepper flakes
pinch of salt

1.) Mix all of the chicken rub ingredients in a medium sized bowl. Can do the night before in order to cut prep time in the morning.

2.) Add the chicken rub onto the chicken breast and assembly them into the crockpot. Then add the sliced onion and BBQ sauce.Turn the crockpot on low and cook for 6-8 hrs.

3.) Now the fun part once the chicken is cooked shred with a fork and assembly the sandwich. Adding the coleslaw to the top of the chicken before closing the sandwich. Serve with some homemade fries and enjoy!

P.S. don't forget dessert, treat yourself to a yummy cupcake. What a great way to end your day <3

Easy Mexican stuffed peppers

Hi everyone! So yesterday was an incredibly busy day, I usually try to get a lot done on my days off such as cleaning and running errands. So when it came time for dinner I didn't want to spend a whole lot of time making dinner.
Which is why I decided to make my easy Mexican stuffed peppers. Prep time is only about 30 minutes and then you have some delicious stuffed peppers that everyone and I mean everyone (vegetarians can omit the meat for an equally delicious meal) would enjoy!

Recipe
1 lb of ground beef
14.5 oz can diced tomatoes with green chile
15 oz can of tomato sauce
10 oz can of enchilada sauce
1 cup of diced onions
2 cups of mexican rice (fresh or leftover)
6 large bell peppers
2 cups of four cheese mexican blend
salt and pepper to taste


1.) Preheat oven to 375 degrees Fahrenheit.

2.) First things first, I like to brown my ground beef before stuffing the peppers. I know a lot of pepper recipes call for the beef to be raw but I have found from past experience it takes forever for the meat to cook through AND I don't want to have to worry about E.coli O157:H7 (bloody diarrhea eek!).

3.) While the meat is cooking, I slice the tops off of the bell peppers and scoop out any seeds that are inside in order to make a nice hollow space for the meat filling. I then chop up the bell pepper tops only chopping the area surrounding the stalks and save that to add to meat mixture. I place my bell peppers into a glass baking dish.

4.) After the meat has cooked through in a large bowl combine the beef, mexican rice, tomato sauce, enchilada sauce, diced tomatoes, onions, chopped bell pepper, and cheese. I mix this well and then scoop into the empty bell peppers until well filled.

5.) Bake in the oven for forty minutes or until the pepper has become soft. I personally like a little crunch to my pepper so I find that forty minutes is perfect.

Serve and enjoy!