Authentic Soul Food In A Bowl With BBQ Chicken
Ingredients
Slow Cooker BBQ Shredded Chicken Breasts
BBQ Seasoning Blend
- 1 teaspoon Paprika
- 1 teaspoon TSP Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ TSP Lemon and Pepper Seasoning
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Brown Sugar
- 1 teaspoon Dried Parsley Flakes
Additional Ingredients
- .5 lbs Boneless Skinless Chicken Breasts
- 1 tablespoon Worcheshire Sauce
- ¼ Cup Red Onion
- ¼ Cup BBQ Sauce
- 1 tablespoon Sriracha
Quick Southern Style Collard Greens
- 3 slices Bacon Roughly Chopped
- ½ cup Red Onion Roughly Chopped
- ½ tablespoon Garlic Minced
- ¼ TSP Red Pepper Flakes
- 1 TSP Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Lemon and Pepper Seasoning
- 1 teaspoon Sazón
- 1 tablespoon White Vinegar
- 6 Cups Collard Greens Cleaned and Roughly Chopped
- 2 Cups Chicken Stock
Quick Southern Style Black Eyed Peas
- ½ lb Dried Black Eyed Peas
- 3 slices Bacon Roughly Chopped
- ½ Cup Red Onion Roughly Chopped
- 6 Cups Chicken Stock
- 1 tablespoon Garlic Roughly Chopped
- Salt + Pepper To Taste
Additional Ingredients
- 1 Cup Cherry Tomatoes Sliced in Half
- 1 Cup Cooked Rice
Instructions
Slow Cooker BBQ Shredded Chicken Breasts
- Combine listed seasoning ingredients ending with dried parsley flakes, place in a small bowl and stir.
- Place chicken breast in a crockpot, pierce breasts with a fork and season generously (up to 2 tbsp) with the bbq seasoning blend.
- Pour in Worcestershire Sauce and top with chopped onion.
- Cover and cook on high for one hour or low for two hours.
- After chicken is cooked through, shred, add bbq sauce and sriracha, stir.
- Set aside on warm until further use.
Quick Southern Style Collard Greens
- In a large pot, saute bacon and onion until translucent.
- Add garlic and saute until bacon and onion are caramelized and crispy.
- Pour in red pepper flakes, garlic powder, onion powder, lemon and pepper seasoning and Sazón, stir until fragrant.
- Add in roughly chopped collard greens and stir until ingredients are combined.
- Pour in chicken stock and vinegar and stir.
- Allow collard greens to simmer for thirty minutes until fork tender.
- Set aside on warm until further use.
Quick Southern Style Black Eyed Peas
- Place dried beans into a stock pot and fill with water covering peas until they are emerged with water.
- Place the pot on high heat and boil for thirty minutes.
- While peas are boiling, sauté bacon, onion and garlic until caramelized and crispy, set aside until further use.
- Once peas have boiled, drain and place back on medium to high heat.
- In the pot with peas, pour in chicken stock and bacon, onion and garlic mixture.
- Boil until peas are fork tender about thirty minutes to one hour.
- After thirty minutes, test for desired texture and taste.
- Season to taste by adding salt and pepper.
- Set aside until further use.
Authentic Soul Food In A Bowl With BBQ Chicken Assembly
- In a large bowl, add half of the tricolor blend rice (about 1.5 cups).
- Place half of the cooked shredded bbq chicken (about .5 cups)
- Using tongs, add about ½ cups of the cooked southern style collard greens.
- Using a slotted spoon, drain and pour cooked southern style black eyed peas into the bowl (about ⅓ cup).
- Place half of the cherry tomatoes next to the peas.
- Finally, top with ⅓ cup of pickled red onions.
- Repeat these steps for the additional bowl and enjoy!