This was had a wonderful surprise taste that I wasn’t expecting. It was just the right tang and spice to make a perfect chicken tender. Our kiddos loved it as did my husband! Served with Sweet Bacon Green Beans and Garlic Potatoes! It was a perfect dinner!
It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.
Calorie count: 495 for 2 chicken tenders (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
What you will need:
6-8 Boneless Skinless Chicken Tenders
1 tsp Garlic Powder
1 tsp Red Pepper Flakes
1 Cup White Vinegar
1 Cup Light Brown Sugar
1 Bottle of your favorite BBQ Sauce
Add all ingredients to crock pot except chicken. Stir well to combine. I add a little water to the BBQ bottle give it a shake and dump into the crockpot.
I added my chicken tenders frozen. Makes life easy 🙂
Stir tenders into sauce mixture until all are covered well.
Cook on high for 5-7 hours or until chicken is fork tender and cooked through.
Serve and enjoy! These tenders have amazing flavor and fall apart with your fork!
You have to LOVE spicy to love this meal. First time making it and I have to say my husband devoured it and I had to take some of the chicken off as it was making me shoot flames out of my mouth!
It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels.
Calorie count: 580 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories.
What you will need:
2-4 Boneless Skinless Chicken Breast
1 cup water
1 cup Hot Sauce (brand of your choice)
Cayenne Pepper Seasoning
Flour Tortilla Shells
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)
Turn on crock pot to high.
Pour water and hot sauce into crock pot.
Add chicken breast to crock pot (mine where frozen)
Cook on high for 3-4 hours or until fork tender and thoroughly cooked through.
Remove breasts from crock pot and shred with two forks.
Return to crock pot for 1-2 hours on low.
Now it is time to make the quesadilla.
Pre heat over to 350 degrees
Lay your tortilla on a cookie sheet and add your shredded chicken breast (making sure there isn’t to much liquid) evenly over tortilla.
Add 1/2 cup shredded cheese over chicken
Place second tortilla shell over cheese.
Bake for about 10 minutes or until edges of tortilla are golden brown.
Remove from oven and serve.
We served with tortilla chips and salsa for a total of 750 calories for the entire meal.!