ROUSES.COM
57
CROCKPOT BBQ Pulled Chicken
WHAT YOU WILL NEED
3 pounds of boneless skinless chicken, a mixture of breasts and thighs
1 medium onion chopped
1 tablespoon smoked paprika
3 cloves of garlic finely chopped
½ teaspoon salt
½ teaspoon pepper
8-10 ounces of beer such as Abita Amber
32 ounces of your favorite barbecue sauce
HOW TO PREP
Season chicken with paprika, salt and pepper, add to crockpot. Then add beer,
24 ounces of barbecue sauce followed by the onion and garlic. Cook on low
for 8-10 hours, tossing once or twice if desired. After 8 hours, remove from the
crockpot, shred, and add remaining barbecue sauce. Toss chicken to coat and
let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
NOTE:
If you don’t want to use beer, you can try a ginger ale, chicken stock, or
even water. (Serves 6–8)
C
hef Alfred Singleton of Dickie Brennan’s Steakhouse makes
an excellent corn and crab chowder for the occasional Soup
du Jour (it’s hard to pass up his regular soups, Turtle and
Seafood Gumbo, though). Alfred’s soup inspired us to make our
own version, which we modified for a crockpot. We chose local
crabmeat for our soup, but this would be just as delicious with Gulf
shrimp or crawfish.
—Daniel, Rouses Deli Director
CROCKPOT Crab & Corn Chowder
WHAT YOU WILL NEED
3
14-ounce cans of chicken or seafood stock
¼
cup butter
1
stalk Celery, diced
½
small onion, diced
½
green bell pepper, diced
1
carrot, diced
1
teaspoon fresh garlic, diced
4
red potatoes, diced
5
ears of fresh corn, kernels cut from the cobs
½
cup Rouses whole milk
½
cup heavy whipping cream
Rouses salt and pepper to taste
8
ounces jumbo lump crabmeat
Rouses salt and pepper to taste
4
tablespoons Brandy
Fresh or dried parsley, finely chopped, as garnish
HOW TO PREP
Pour broth into 4-quart slow cooker and add butter, onions, bell pepper, carrot,
garlic and potatoes. Add kernels from four ears of corn (reserve the rest of
kernels for final hour of cooking). Mix in wet ingredients, cover and cook on
low for 7 hours. Add final ear of corn and continue cooking one hour or until
corn is soft but still has a bit of crunch. Stir in one tablespoon of brandy and
add crabmeat to each bowl before serving. Garnish with a sprinkle of dried
parsley. (Serves 4)
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RECIPES
