As part of my goals for this blog, I want to take a time every once in a while to talk about food, share a recipe, or post mouth-watering pictures. I’m not going to promise a new post every week but, when I do post on a Sunday, it will be part of a series I want to call Succulent Sundays. Today I want to share a very easy recipe I came up with and made on New Year’s Eve for dinner. It’s a pulled BBQ chicken bake and it is delicious.
You will need:
18oz BBQ Sauce | Black Pepper (to taste) | Minced Garlic (~2tbsp) | ~2lb boneless, skinless chicken breast | Nonstick cooking spray | 9oz water
*I doubled this recipe…in case you’re wondering why my crock pot looks a little full
When the chicken is nearly done in the crock pot, you’ll want to start preparing to make the bake.
For this you will need:
8oz Pepper Jack Cheese | Refrigerated pizza dough/biscuit Dough/crescent roll Dough | Crushed Red Pepper
I used crescent roll dough. I combined two pieces and then rolled them together into a ball in my hands and flattened them out on the baking sheet. This made enough to split between two people comfortably (with sides).
I prefer to shred my own cheese so I use the food processor to do the hard work for me…
You’ll want to take the chicken out a little bit at a time to “pull it apart”. The wonderful thing about making it in the Crock Pot is that it is so tender it just falls apart when you touch it. To “pull” the chicken, simply take two knives and separate it into smaller pieces.
Place a layer of Pepper Jack cheese onto the dough, top with pulled BBQ chicken and wrap the dough over itself to form a pouch.
Top with crushed red pepper and a little bit of cheese and bake in the oven at 350 degrees for about 15 minutes (or until the dough is done).
Serve with cole slaw, baked beans, chips, or the side dish of your choosing. Enjoy!