Sunday, February 26, 2012

Crock Pot Citrus Rubbed Pulled Chicken



So how is every one's weekend going? Ours has been fabulous. My husband flew home late Friday night. So on Friday night I went out with a few of my girlfriends and had the Sips and Bites at West Steak and Seafood. I only had my cell phone with me, so I did not get a great picture. But here is the picture I got:
It is cool, you are to start on your left and that is the appetizer, middle is the main course and dessert is on the right. Each bite is served with a shot of a cocktail that is supposed to pair with it. I really enjoyed it.
My girlfriend Maria, the one that started www.theheartgiver.com gave me these flowers: 
Aren't they pretty? I was given so many wonderful gifts through my birthday week. I took a picture of these because I am slowly learning photography and they were fun to play with, while on my camera. 
Saturday morning my Husband and I got up and went out to breakfast with 2 friends. In true Southern California form, it was a beautiful day. Again I didn't have my camera (I really need to just start taking it with me everywhere). But I did have my cell phone. So I snapped a picture of my husband under a palm tree with his Starbucks. 
Sigh. I just love it here. Every weekend feels like a vacation. 
So then we went grocery shopping and I came home and worked in the kitchen all day making dinner and prepping lunches for the week. He always loves a lot of chopped fresh veggies and my homemade ranch dressing. I make it every weekend and pack his lunch with it. 
This is an easy dish to have cooking in your crock pot while you tend to other duties. 


Citrus Rubbed Crockpot Pulled Chicken
adapted from Food52


2 pounds Boneless Chicken (breast, thigh... doesn't matter)

1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon freshly minced garlic
1/4 cup finely chopped sweet onion
2 limes, zested
2 tablespoons extra virgin olive oil
Chicken Broth
Combine sea salt, black pepper, garlic, onion, and lime zest.

Rub on the chicken to coat evenly.
Pour olive oil into crockpot and place coated chicken in the pot and flip to coat both sides with the oil. 
Pour in Chicken broth to just cover entirely. 
Cover with your lid and cook on high heat for 4 hours in the crock pot. or on low for 7-8 hours.
Once the meat is done, shred with a fork.
Keep in the crock pot in the juice on warm and cover until ready to use.

Citrus Slaw:
4 Tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 1/2 tablespoons Agave Nectar -or- Sugar
1 tablespoon freshly grated ginger root
3/4 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
8 ounces raw cole slaw mix 
12 corn tortillas
In a medium bowl, mix everything together but the cabbage and the corn tortillas.
Add the cabbage and coat well.
Warm the corn tortillas and fill with pulled chicken and slaw.
Garnish with choices of  lime, guacamole, salsa, hot sauce, jalapenos, or green onions.
This dish was good, but all of us agree it would be even better with fish. 
Here they are fully loaded:
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