This recipe was not only cheap ( $10 for 6 sandwiches) but it was also incredibly simple (therefore it was thrifty in terms of time and money). I followed this recipe from AllRecipes.com. I modified the recipe slightly by using only 8-ounces of BBQ sauce instead of 12-ounces. It was as simple as adding the frozen chicken to the crockpot, topping it with the BBQ sauce, closing the lid, and waiting around all day while the house filled with delicious smells and aromas.
This recipe wasn’t low FODMAPs because of the BBQ sauce (I’ve yet to find a FODMAPs-free BBQ sauce) but…..
|Is it just me, or does this look like a bowl of hot wings?|
|I really enjoy shredding meat. It’s very liberating.|
Is this sandwich not beautious?! Nick actually cut some red onions and sauteed them to add to his sandwich. He knows I a) hate to cut onions because my eyes burn like crazy and b) can’t eat onions because they contain FODMAPs, so he was nice enough to do this himself. I think they made the sandwich look that much better. He needs to be the food blogger, not me.
|Nick served his chicken on a whole wheat bun, with red onion and cilantro. I just took off the onion for my own. SO GOOD!|
|Instagram photo. Love it. Follow me; The Candid RD|
QUESTION: What would you do with the extra BBQ sauce from this recipe? I used just a tad on a baked potato the next day, and then Nick used it on some chicken tacos the following evening (but Nick goes wild with sauce, especially BBQ. He can’t do just a tad). Delicious.
Stay tuned for another wonderful (and incredibly simple) recipe for pulled chicken with a “hoppy” twist coming up next week. Oh, and eventually I’ll be getting Nick to post his succulent sea bass recipe, which he made for dinner last night. Yes, Nick made dinner, and it was not only blog-worthy, but I could have easily spent $30 on it at a nice restaurant! He’s got some talent in the kitchen…have I mentioned that before? And he even kept it relatively low-FODMAPs (and healthy!) for me. What a guy.