#tastyandtender

[whirrhatespitchfork]

With this zesty slow cooker BBQ chicken recipe, you can make a tasty and tender meal with little work. When you mix BBQ sauce, brown sugar, and spices together, you get a delicious sauce that soaks into the chicken as it cooks, making juicy, tasty shredded chicken.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup BBQ sauce. 1/4 cup brown sugar. 2 tablespoons apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Put apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Add the BBQ sauce and mix it all together. Put chicken breasts in the crock pot. Make sure the chicken is evenly covered with the BBQ sauce mixture as you pour it over it. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and fully cooked. After the chicken is done cooking, use two forks to shred it and mix it well with the sauce in the slow cooker. If you want, you can drizzle more BBQ sauce on top before serving it hot. Have fun!

Prep Time: 10 minutes

Cook Time: 360 minutes

Timewarp Bar

[fourlittlebees]

Delicious and tender meatballs cooked to perfection in the Instant Pot. The combination of beef and pork, along with savory seasonings, creates the best-ever meatball experience.

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 1/4 cup milk. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 egg, beaten. Salt and pepper to taste. 1 cup marinara sauce. 1 cup beef broth.

Instructions: Mix ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, milk, onion, garlic, beaten egg, salt, and pepper in a large bowl. Mix everything together well. Shape the mixture into meatballs that are about 1.5 inches across. Select "Saut" mode on the Instant Pot after turning it on. Add the meatballs and brown them all over once the pan is hot. Add the beef broth and marinara sauce. Toss the meatballs in the sauce slowly to coat them. Put the Instant Pot's lid on tight, the pressure valve closed, and the "Pressure Cook" mode on high for 8 minutes. After the cooking time is up, let the pressure drop naturally for 5 minutes. Then, carefully do a quick release. Take off the lid and serve the meatballs with pasta or your favorite side dish.

Prep Time: 15 minutes

Cook Time: 8 minutes

Nero Walker Boats

[wendycortiz]

This Spicy Shrimp Soup is a tasty and comforting meal made with tender shrimp, fragrant spices, and smooth coconut milk. It's just the right amount of spicy and creamy, making it a great meal for any event.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14 oz diced tomatoes. 4 cups seafood or chicken broth. 1 cup coconut milk. 2 tsp red curry paste. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic, chopped onion, and diced red bell pepper. For about 5 minutes, or until softened, saut. Add the ground cumin, paprika, cayenne pepper, and red curry paste and mix them in. Stir the food all the time for another two minutes. Put in the diced tomatoes and their juices. Cook for 5 minutes to let the flavors mix. Add chicken or seafood broth and bring the soup to a low boil. Add the shrimp and cook for about 34 minutes, until they turn pink and opaque. After adding the coconut milk, let the soup cook for five more minutes. Add pepper and salt to taste. Add fresh cilantro leaves on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

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