Recipe Page
The Food Factor: Slow Cooker Barbecue Chicken Sliders
NATASHA HAYNES
MSU Extension Service
The slow cooker is a great way to get dinner on the table quickly or serve a crowd. These barbecue sliders are an economical and easy main dish.
Fall is here! Get out the slow cooker!
Local temperatures still feel like summer. But that’s all the more reason to avoid adding more heat in the kitchen!
Plenty of people use slow cookers year-round, but a slow cooker just says cozy, warmth, and comfort to me. These slow cooker barbecue chicken sliders are perfect for tailgating parties or a Monday night dinner.
They are simple and you can create a healthier version if you use a low-sugar barbecue sauce. When shopping for your sauce, look for tomato or vinegar as the first ingredient on the ingredient list. If you prefer a little more sweetness, you can add maple syrup, honey, or brown sugar yourself to enhance the flavor. This can help you better control the amount of sugar in the recipe.
Slow Cooker Barbecue Chicken Sliders
Nonstick cooking spray
1 lb. boneless, skinless chicken breasts
3/4 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. chili powder
1 small onion, sliced
1 cup water
1/3 cup barbecue sauce
8 mini whole-wheat buns
Directions:
Spray the slow cooker insert with nonstick cooking spray. Place chicken in the slow cooker and sprinkle with spices. Add sliced onion and water. Cover and cook on low for 6 hours or until the chicken is done. Drain water from slow cooker and shred chicken with two forks or a hand-held mixer. Mix in the barbecue sauce and heat for 15 minutes. Assemble sandwiches using extra sauce and other toppings as desired.
Coleslaw with a vinegar-based dressing goes great with these. You can also serve these sliders with Air Fryer Sweet and Spicy Sweet Potato Fries. We recently featured the recipe on the blog, and it is a part of our own MSU Extension publication P3578, “Air Fryer Recipes.”
I got my inspiration for these sliders from a recipe by our friends at North Dakota State University Extension Service. ∆
The Food Factor: Air Fryer Pork Chops for Two
NATASHA HAYNES
MSU Extension Service
Sometimes it’s hard to find recipes that make just one or two servings. Fans of The Food Factor know I believe in “planned overs” to make the most of my time and money. But sometimes it’s nice to enjoy a smaller portion. That’s why I love this recipe for Pork Chops for Two cooked in the air fryer.
This entrée comes together quickly and with little mess. While it cooks, I can put together a nice salad, steam some vegetables, and cut up some fruit for a delicious, balanced meal.
Tips:
Place the meat thermometer in the center or thickest part of the meat and avoid touching any bone. Be sure to clean the thermometer after each use.
Paprika contains vitamin A and antioxidants that may help with vision and improve your cholesterol!
Air Fryer Pork Chops for Two
Ingredients
2 center-cut, bone-in pork chops, 1½–2 inches thick
2 Tablespoons brown sugar
1 Tablespoon paprika
1½ teaspoons salt
1½ teaspoons black pepper
1 teaspoon ground mustard
½ teaspoon onion powder
¼ teaspoon garlic powder
Directions
- Wash your hands with soap and water.
- Preheat the air fryer to 400°F for 5 minutes.
- Mix all of the dry ingredients together in a mixing bowl to create a dry rub seasoning.
- Coat the pork chops evenly with oil.
- Rub each pork chop liberally with the dry rub.
- Wash your hands after handling raw meat.
- Cook the pork chops at 400°F for 12 minutes, flipping them after 6 minutes.
- Use a meat thermometer to make sure pork is cooked to at least 145°F.
- Once the pork chop is properly cooked, remove from the air fryer and enjoy!
This recipe is part of our own MSU Extension publication P3578, “Air Fryer Recipes.”
Breakfast Recipe Roundup
SUSAN M. COLLINS-SMITH
MSU Extension Service
My husband and I cook dinner at home 99 percent of the time. Now that we are practicing social distancing under the governor’s safer-at-home order, our kitchen is really getting a workout.
Breakfast was never a meal we consistently had at home together. We prefer to eat at different times in the mornings, and we sometimes prefer different foods.
So, if your family is like mine or you just want to switch up your breakfast game, check out these recipes that have been featured on the blog:
Love eggs? This quick and easy Microwave Southwest Scramble takes about 10 minutes to make with five ingredients you probably have on hand.
You can squeeze in a few servings of fruit with this Green Smoothie for One.
Make these Breakfast Burritos ahead and freeze them for a quick, protein-packed breakfast.
Blueberry Baked Oatmeal can be made when you have some extra time and will last for a few days depending on how many you need to serve.
Top these Whole-Grain Pancakes with fresh berries or pureed fruit.
Homemade Honey-Cranberry Granola Bars are high in fiber and have fewer calories than most store-bought options.
Use Mississippi sweet potatoes and whole wheat flour to make these nutritious Sweet Potato and Orange Muffins.
We have even more recipes that you can enjoy. Visit the food section of the blog, for more simple and nutritious recipes for breakfast, lunch, and dinner.
Need help making a meal plan? Our new Extension publication 3430, “A 14-Day Shopping and Meal Plan” includes tips and recipes to help you shop for and accomplish a two-week meal plan. ∆