Ingredients
---CROCKPOT BBQ CHICKEN---
1 Tbsp olive oil
2 chicken breasts
1 onion, diced
1/2 cup diced Mt. Olive Pickled Jalapenos
1 tsp garlic powder
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
~18 oz BBQ sauce
1 cups chicken broth
---BBQ CHICEKN PICKLE TOTS---
Crockpot BBQ Chicken
Cheddar cheese, freshly shredded
Mt. Olive Hamburger Dill Chips
Instructions
- ---CROCKPOT BBQ CHICKEN---
- If using crock pot: Add all ingredients to crockpot. Cover and cook on low for 4-5 hours OR on high for 2-3 hours. Once chicken is finished, shred it and toss it in sauce. Set aside.
- If using pressure cooker: Add all ingredients to pressure cooker. Cover and cook on high pressure for 8 minutes, then let naturally release for at least 20 minutes. Once chicken is finished, shred it and toss it in sauce. Set aside.
- ---BBQ CHICEKN PICKLE TOTS---
- Preheat oven to 425ºF.
- Grease two mini-muffin pans and place 2 tater tots in each cup. Bake for 15 minutes. Remove from oven.
- 3Using a muddler, smash tater tots down into each cup to form an even, tightly packed layer.
- Top each cup with Crockpot BBQ Chicken so that the cup is almost completely filled.
- Top with cheddar and 1 Dill Chip. Bake for another 10-15 minutes or until cheese is just beginning to brown and tater tots are crispy.
- Remove from oven and let cool for a few minutes.
- Remove each BBQ Chicken Pickle Tot from its cup and transfer to serving plate.
- Serve immediately. Enjoy!
Servings: 6
Course: Appetizer Side Dish Snack