Happy April Fool’s Day! And even better…April means that IT’S MY BIRTHDAY MONTH!!! Woohoo. Now, onto the food. One food memory of my childhood is sloppy Joe’s and I realized I hadn’t had one in a very, very long time. So, I made a healthier version with chicken and instead of a bun, I stuffed a portobello cap. I hope you enjoy!
2 1/2 pounds shredded chicken
3/4 cup ketchup
1/4 cup packed brown sugar
1/4 cup diced onion
2 teaspoons chili powder, or more as needed
1 teaspoon mustard
1/2 TSP red pepper flakes, or more as needed
1 Can Tomato Sauce
Worcestershire sauce
Salt and freshly ground black pepper
2 Portobello Mushroom Caps
EVOO
Ingredients for dinner!
Combine ketchup, brown sugar, onion, mustard, tomato sauce, and Worcestershire sauce in a small bowl
Mix to combine and stir in spices
Set the crock put to low heat and add shredded chicken
Pour mixture over shredded chicken and mix to coat chicken
Pouring the mixture over the chicken
Warm in crock pot for 30-60 minutes, stirring occasionally
Chicken Cooking
Preheat oven to 350
Line a rimmed cookie sheet with parchment paper or tin foil
Clean mushrooms with a damp paper towel and remove stem
Place the mushrooms gill sides down and brush with EVOO
Bake in oven for 5-8 minutes
Remove from oven, flip, brush with EVOO again
Scoop sloppy joe mixture into the mushrooms and bake in oven for 10 minutes
Remove from oven and serve with sides of choice
Dinner is Served!
- 2 1/2 pounds shredded chicken
- 3/4 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup diced onion
- 2 teaspoons chili powder, or more as needed
- 1 teaspoon mustard
- 1/2 TSP red pepper flakes, or more as needed
- 1 Can Tomato Sauce
- Worcestershire sauce
- Salt and freshly ground black pepper
- 2 Portobello Mushroom Caps
- EVOO
- Combine ketchup, brown sugar, onion, mustard, tomato sauce, and Worcestershire sauce in a small bowl
- Mix to combine and stir in spices
- Set the crock put to low heat and add shredded chicken
- Pour mixture over shredded chicken and mix to coat chicken
- Warm in crock pot for 30-60 minutes, stirring occasionally
- Preheat oven to 350
- Line a rimmed cookie sheet with parchment paper or tin foil
- Clean mushrooms with a damp paper towel and remove stem
- Place the mushrooms gill sides down and brush with EVOO
- Bake in oven for 5-8 minutes
- Remove from oven, flip, brush with EVOO again
- Scoop sloppy joe mixture into the mushrooms and bake in oven for 10 minutes
- Remove from oven and serve with sides of choice
- You will have leftover chicken. Make again, serve on a roll, or over a salad!