It’s May! And it’s rainy. I guess it doesn’t matter if May is “in like a lion”. The motto for May in Colorado is “I do what I want”. Snow, rain, hail, 90 degrees, we saw it all last year. I’m looking forward to having a garden and being somewhat self sufficient with produce (as soon as our backyard is no longer just dirt – the joys of new construction). I started tomatoes from seeds indoors but now they are looking so wimpy – any guru gardeners out there??
On another note, this post is all about using those leftovers. YES! Have you made my Crock Pot Pulled Pork recently and got sick and tired of sandwiches by day 4? (me! me!) Don’t worry, I’ve got your back! Costco recently got me again! They had Pillsbury crescent rolls on sale for < $1 a tube (steal!) but did I really need 40 crescent rolls? Sigh. Probably not. It gave me the perfect excuse to continue experimenting with this recipe until I got it just right though. Five ingredients and 20 minutes will get you a fun dinner on the table. Kids will love it because it looks cool and your husband/wife/SO will appreciate it because it looks like you put effort into dinner (shh don’t tell). Have at it!
Pulled Pork Crescent Roll Ring (with BBQ + Ranch Dipping Sauce)
Reinvent pulled pork with this fun and easy weeknight dinner. Have it on the table in < 30 minutes!
Preheat oven to 375 degrees (350 degrees for dark or nonstick pans).
Open crescent rolls and place in a circle with overlapping corners (should look like a sun when you are done).
Spread the cheese around the base of the crescent rolls in an even circle.
Then add the pulled pork the same way (no need to heat the pork up first).
Then sprinkle onions over the pork followed by one slice of jalapeno at the center of each triangle base.
Fold the point of each triangle over the base and attach it to the base of the triangle next to it. It will look like a pinwheel when you are done.
Bake in oven for 20 minutes or until crescent rolls just start to turn golden brown. I baked mine on parchment paper to save with clean up.
To make the dipping sauce: equal parts BBQ sauce mixed with equal parts ranch dressing! That's it! Cut into slices, dip, and enjoy!
Get the recipe for Crock Pot Pulled Pork here.
How do you feel about leftovers? I am an appreciate-r usually, I mean it’s one less meal I have to put thought into preparing. There are many times though when I make something and either don’t want to eat it as a leftover (some things just don’t taste as good on day 2, am I right?) or really wish I could do something different with it. Lately I’ve been experimenting with cooking a protein in the crock pot and then using it for a variety of meals throughout the week. To be honest, I make a lot of nachos because 1 – I love (insert heart emoji x 10) nachos and 2 – I usually have some conglomeration of ingredients to make them even if they become pulled pork + bbq + ranch + taco toppings nachos (actually those were REALLY good – I’ll have to share another time).
If you keep up with my blog or Instagram, I am kind of in love with my Crock Pot lately. I go in spurts, and right now I’m in a “I found this shirt at the bottom of my dresser that I forgot I bought and it’s like Christmas” kind of love with my Crock Pot. This chicken recipe isn’t for you non-spicy eaters out there. There are a couple of ways to tone it down a little bit (see notes below the recipe) but it will still have a mild-moderate kick. It is so easy though. A true set it and forget it recipe.
Let’s talk about nachos for a second: the key to truly scrumptious nachos is a sheet pan and layering. Every chip has something on it and it’s heavenly. See the recipe for details about how to assemble.
Come back soon for Crock Pot Chipotle Chicken Part 2: Enchiladas. They were so good that I had them as an “appetizer” while I was making dinner the next night (aka I took a bite between every veggie I cut up, you know, as a reward).
Enjoy! I would love to hear of any other ways you used this chicken. P.S. it’s freezer friendly!
Sheet Pan Nachos with Crock Pot Chipotle Chicken
Nachos with a party on every bite, covered in a spicy chicken that will leave you wanting another scoop of sour cream - in a good way!
Crock Pot Chipotle Chicken
Crock Pot Chipotle Chicken
Place chicken breasts in bottom of crock pot.
Pour in chipotle chiles, including all juices. Make sure chicken breasts are covered with the chiles.
Pour black beans over chicken as well.
Cook on low for 6-6.5 hours or until chicken cooked through.
Remove chicken and chiles from crock pot. Shred both (make sure chiles are shredded into small pieces!) and return to crock pot. Give it a stir and cook on low for an additional 30 minutes.
Sheet Pan Nachos
Preheat oven to 350 degrees.
Get out a large sheet pan and place a single layer of tortilla chips on it. Sprinkle these chips with half of the cheese and a good amount of the chipotle chicken (you decide!).
Add another layer or tortilla chips on top of the first layer then repeat cheese and chipotle chicken layer.
Cook in oven for 10-12 minutes or until cheese is melted. I would recommend keeping a close eye on them as some chips and cheeses cook at different rates.
As the nachos are cooking, heat up frozen corn in a small skillet over medium heat with a little bit of butter - add some spices if you like ( I used Tony Chacheres)
Remove from oven and sprinkle on olives, taco sauce, jalapenos, corn, lettuce, and sour cream.
To make it less spicy:
- Use plain black beans instead of black beans + jalapenos
- Remove the chipotle chile pieces from the crock pot after the chicken is cooked instead of shredding them with the chicken
- Omit jalapenos from the nacho toppings
Feel free to add or subtract any nacho toppings!
I haven’t written since October…OCTOBER! Holy man, I didn’t realize it had been that long, but a lot has changed around here since then, and for 3 of those months I was not very good friends with food. The biggest life change we have going on is…dun dun da DA…we’re having a baby! Scheduled arrival is the end of June, but I’ve been told that your first babe has a mind of his or her own when it comes to arrival and frequently likes to stay snuggled inside for a little longer than expected. For all of you previously or currently pregnant mamas out there who have dealt with
morning ALL DAY sickness, I can totally sympathize now. How the heck did you maintain a job with that happening?? I’m definitely grateful that I was still on the job hunt during that period. Needless to say, cooking was the last thing on my mind until about the end of November when I actually felt like a semi normal person again.
Another life change is that I finally entered the working world again a few months ago. My first Colorado gig, and so far so good. However, being in my third trimester and working full time leaves me little desire to stand over a stove for more than 30 minutes in the evenings which brings us to the star of this show, er, post: chicken tortilla soup. Yeah, yeah I know there are a million recipes out here for it, but it is so versatile, I thought I’d throw in my two cents (and some tips to make it super simple). I know it’s getting out of the “soup weather” season thankfully, but in my defense it did snow 5 inches here the other day (let’s omit the forecast of 71 degrees for tomorrow!).
Rotisserie chicken. There you go. The best time saver for this recipe. If you take anything away from this post, it should be to buy a $4.99 rotisserie chicken from Costco on the weekend – hello 2-3 meals at least! Throw in some veggies you have waiting in the fridge, a can of black beans, salsa, and some chicken broth and you are ready to roll. The best thing about this recipe is that you don’t really have to follow a recipe! I do appreciate you taking the time to read MY recipe though to get you started.
30 Minute Chicken Tortilla Soup
A little chopping and dicing beforehand will save you even more time. If you're a Sunday prep-ster you could have this on the table in about 20 minutes!
Dice peppers and onion. Add corn and veggies to soup pot with olive oil over medium heat. Saute until slightly tender.
Add chicken, salsa, and black beans to the pot. Stir and add spices and garlic.
Cook ingredients for 1-2 minutes and then add chicken broth (I used the full 6 cups for volume's sake).
Cover and simmer for 10-15 minutes, stirring occasionally (to smell the amazing aroma!)
Done! Dish up into bowls and add your desired toppings. I used sour cream, shredded cheese, green onion, and tortilla chips for creaminess, crunch, and a little extra flavor.
Add or subtract veggies as desired, just remember that they all add flavor!
If you don't use a rotisserie chicken, you can cook up a couple chicken breasts and shred them.
For milder palates, take out the jalapenos and chili powder.