This recipe came about in honor of “baby brina” being the size of a pineapple. I have this fun app from Ovia Pregnancy that tells me her size in relation to fruits and vegetables. Of course, I love relating my child to food already. I pray everyday that she is not a pick eater! This recipe is super easy because it uses a slow cooker. Which is no doubt going to be my best friend when she is born.
I found using the lettuce wraps were even more satisfying than using a bun. There are so many flavors going on between the BBQ sauce and the salsa that lettuce provides the perfect neutral crunch. There are a lot of recipes out there or bourbon bbq sauce. I looked at a recipe from epicurious and modified it a bit. I used a rice wine vinegar instead of apple cider. I also added in a but chipotle powder and miso. I think it really added to level of tasty!
Slow Cooker Bourbon BBQ and Pineapple Chicken Lettuce Wraps
In a bowl whisk together the ingredients for the Bourbon BBQ Sauce.
Set the chicken breast in the crockpot and season with salt and pepper. Then pour over the BBQ sauce. I also added a 1/2 cup of water to slow cooker to help the sauce cover the chicken. Turn the chicken a couple of times in the sauce to coat.
Set the slow cooker on a low/medium heat setting and cover. Cook the chicken for about 4 hours or until it is fork tender, able to be shredded...Note: some crockpots or slow cookers are stronger than others so check-in on your chicken!
In a bowl season the pineapple, avocado, red onion with the salt, chili powder, and line juice. Toss together gently and set aside. ( wait until closer to the time that the chicken is done to do this)
When the chicken is done remove it from the slow cooker. Use two forks and pull the chicken. Then spoon the bbq sauce from the crockpot onto the chicken and toss to coat
Lay a piece of the bibb lettuce flat. Spoon chicken onto the middle and top with a spoonful of salsa and serve!