First combine salt, pepper, garlic powder, chili powder, parsley and turmeric in a bowl. Cover roast in this dry rub (you can sit back in fridge for 20 min or continue to next step) Pour chicken broth into crock pot and place the roast in. Cook in crock pot on low for 5-6 hours or until meat is done and easily pulled apart. Once meat is done, remove roast and pour the roast juices into a bowl and sit aside. Shred meat and put back into the crock pot. Add a 1/4 – 1/2 cup of the reserved juices and the BBQ sauce. Cook in crock pot on low for an additional 1/2 – 1 hour. We served these on dinner rolls.
I bought my buffalo at a local farm here in AZ called Adam’s Natural Meats. All my seasonings were organic, my chicken broth was grass fed organic and the BBQ Sauce is my all natural homemade bbq sauce. You can try this recipe with a pork or beef roast, cooking times may vary.
This recipe I used to make years ago. I came across the recipe recently and decided to give it a try using organic ingredients instead of *cough* what I used to make it with. Here is what I did and it turned out quite nicely, definitely a repeater.
Spicey Southern BBQ Chicken
2 lbs Chicken pieces (I like to use strips of breast meat)
1 med Onion, sliced
1 c Chicken broth
2 T Vinegar
2 T Worcestershire sauce
2 T Chili powder
2-3 T Honey, Maple syrup or other natural sweetener of your choice
2 t Hot pepper flakes
Black pepper to taste
dash or two of turmeric
Place chicken in a 9×13, then place onion slices over top of the chicken. In separate bowl, combine remaining ingredients and stir well. Pour mixture over chicken and bake at 350 for 1 hour or until cooked thoroughly, basting with mixture occasionally.
sea salt & pepper to taste, we use LOTS of pepper 🙂
Combine all ingredients (excluding chicken and noodles) in crock pot and turn on high while you cook your chicken. While chicken is cooling, prepare your noodles. Add chicken, broth and noodles to crock pot and cook on high for approx. 2 hours or until flavors are well incorporated and veggies are tender.
Preheat oven to 375º F. Butter or line 12 regular muffin cups. Fry up chicken in the oil until cooked through. Add onion and chicken broth, simmer for a few minutes. Add frozen vegetables and seasonings. heat until all ingredients are thoroughly heated, stirring occasionally. Cool for about 5 minutes, then stir in cheese. This is your chicken mixture.
In a mixing bowl, stir baking mixture ingredients together until blended. Scoop a Tablespoon of your Baking Mixture into each muffin cup. Add 1/4 cup Chicken Mixture to each muffin cup. Top off each cup with another Tablespoon of your Baking Mixture.
Bake at 375º for 25-30 minutes or until toothpick inserted comes out clean. Cool for 5-15 minutes, then serve.
Chicken pot pies have always been a favorite in my house, but I used to make them with the pre-made pie crusts, all the canned (non organic) veggies, Campbell’s cream of chicken soup and canned chicken meat even. Since we have went with trying to reduce canned stuffs and eating more natural/clean/organic I have pretty much given up on the Chicken Pot Pie phase of our life until I found this recipe at heavenlyhomemakers.com. I decided to give it a whirl and this was my result:
Before typing up the recipe, I just want to make note that my oldest (boy-17) took a few bites and said ‘I like this, I mean even if we weren’t eating organic, I would ask for this again, I really really like it’
So, this is a huge keeper for me. Here is what I do:
Chicken Pot Pie
6 cups free range organic chicken broth
2 cups cooked free range chicken torn into bite size pieces
5 handfuls (yep that’s an accurate measurement) of organic baby carrots cut up
6 medium organic potatoes peeled and diced
2 cups organic frozen peas
sea salt and pepper to taste
also added dashes(es) of: turmeric, parsley, and italian seasoning
2-3 T arrowroot powder
1 cup milk (I used almond)
1 cup mayonnaise
1 cup whole wheat flour (I milled soft white for this)
In a large pot, boil the broth, chicken, carrots, potatoes, and peas until veggies are tender. Mix arrowroot powder with water until smooth. Stir mixture into the broth/chicken/veggies, cooking for about a minute longer on the stove to help thicken. Pour contents into a 9×13 (or larger as mine did want to spill a little) baking dish.
In separate bowl mix milk, mayo and flour (may decrease milk a pinch or increase flour a pinch). Spread mixture over top the broth and veggies. (yes, it will be runny)
Bake in 350º oven for 45min.
Delicious!!!
*Edited 4/17/13 To note variations:
I used 8 T arrowroot powder, mixed it with 1/2 cup milk, 1 T mayo and then enough water to make it the right consistency. I only seasoned with italian seasonings and salt and pepper on this one. The broth was much less runny this way. This is what updated Chicken Pot Pie looked like.
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Homemaker Gone Natural 