Rootbeer Chicken Sliders

 

 

Crock Pot Root Beer Chicken

*2 (2.5 pound) bags Frozen Chicken Tenders

*2 Bottles IBC Root Beer

*3 tablespoons Dried Minced Onions

*2 tablespoons Dried Minced Garlic 

*1 teaspoon Sea Salt

*1 teaspoon Freshly Ground Black Pepper

*2 gallon sized Ziploc Bags or 1 (2) gallon sized , for marinating chicken tenders

Marinate Chicken with the above ingredients by splitting ingredients in half for each gallon bag or use a 2 gallon sized Ziploc bag. Marinate in the fridge for 2-4 hours (for best flavor) or just place all ingredients in the Crock Pot and cook as follows.

Place Marinated Chicken in the Crock Pot with cooking Liner.  Cook on High for 4 hours.

 

Then drain the liquid/sauce from the chicken and discard all but 1/2 cup and save in case it is needed. After chicken is cooked add the following homemade root beer barbecue sauce to chicken and add the reserved sauce if needed for desired thickness.

Root Beer Barbecue Sauce

Sauce ingredients:

*1 cup Ketchup

*1 cup A W Root Beer

*1/4 cup Worcestershire Sauce

*1/4 cup Brown Sugar

*1/4 teaspoon Crushed Red Pepper Flakes

*2 tablespoons Dried Minced Onions

*1 tablespoon Dried Minced Garlic

*Pinch of Sea Salt

*1/4 teaspoon Freshly Ground Black Pepper

Cornstarch Slurry:

*1 tablespoon Cornstarch

*2 tablespoons cold water, mix together with the cornstarch and add to thicken sauce if desired.

Combine the above sauce ingredients in a sauce pan on medium low-heat and stir until mixture thickens, about 8 minutes stirring constantly, and add cornstarch slurry for a thickening if desired, simmering 1-2 more minutes. 

Pour sauce over cooked drained Chicken. Serve over toasted buns, I like Broiche Buns and Pepper Jack Cheese.

 

 

Enjoy!

Lindy

Mushroom Kabobs

Mushroom Kabobs

Mushroom Kabobs

*1 pound Crimini or Baby  Bella Mushrooms, sliced in half

*1 White Onion, sliced into large chunks

*1/4 cup Balsamic Vinegar

*1/4 cup Extra Light Olive Oil

*Fresh Rosemary

*Sea Salt, to taste

*Fresh Ground Black Pepper

*Wooden Skewers, soaked in water about 1 hour

*Heavy Duty Aluminum Foil

*Cooking Spray

Marinate the mushrooms in balsamic vinegar and olive oil  for 10-15 minutes in the fridge.  Then  remove from fridge and place on skewers, as desired the onions and mushroom pieces.  Sprinkle with chopped rosemary leaves and salt and pepper.  Grill the mushrooms on foil on your grill on medium to low heat  (2-3 minutes or until  they turn golden brown in color on bottom side), then  turn them over and grill the opposite side.  (You can also put them on a foiled lined baking sheet and roast in a 350* F. oven until golden brown on the bottom side about 10 minutes and then turn them over and roast opposite side.

Mushroom Kabobs Mushroom Kabobs

Mushroom Kabobs 011-9

Mushroom Kabobs

Mushroom Kabobs

Mushroom Kabobs Mushroom Kabobs

Mushroom Kabobs

Enjoy!

Jessica and Lindy