• Course

    Main Course

  • Prep time

    30 Mins

  • cook time

    1 Hour

  • servings



Pickled Red Onions

  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 tbsp sugar
  •  tsp salt
  • 1 small red onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • ¼ tsp black peppercorns (optional)

BBQ Seasoning for Chicken Breasts

  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp lemon & pepper seasoning
  • ¼ tsp red chili flakes
  • 1 tsp brown sugar
  • 1 tsp dried parsley flakes

Slow Cooker BBQ Shredded Chicken Breasts

  • ½ lb chicken breasts, boneless & skinless
  • 1 tbsp Worcestershire sauce
  • ¼ cup red onion, roughly sliced
  • ¼ cup BBQ sauce
  • 1 tbsp sriracha (optional)

Quick Southern-Style Collard Greens

  • 3 slices bacon, roughly chopped
  • ½ cup red onion, roughly chopped
  • ½ tbsp garlic, minced
  • ¼ tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp lemon & pepper seasoning
  • 1 tsp Sazón
  • 6 cups collard greens, pre-washed & cut
  • 2 cups chicken stock
  • 1 tbsp white vinegar

Quick Southern-Style Black-Eyed Peas

  • ½ lb dried black-eyed peas
  • 3 slices bacon, roughly chopped
  • ½ cup red onion roughly chopped
  • 1 tbsp garlic, roughly chopped
  • 6 cups chicken stock
  • salt & pepper, to taste

Additional Ingredients

  • 1 cup cherry tomatoes, sliced lengthwise

product used in the recipe

Organic Tricolor Blend Rice

  • 1

    Pickled Red Onions: heat water to boiling, add vinegar, sugar and salt, and stir until dissolved. Place red onions in a container with a lid (do not cover yet). Pour vinegar solution over the onions until they’re completely submerged. Top with garlic and black peppercorns, secure lid, and shake carefully until ingredients are combined. Allow red onions to pickle (and come to room temperature) for at least 30 mins. Set aside.

  • 2

    Slow Cooker BBQ Shredded Chicken Breasts: combine seasonings, ending with dried parsley flakes, in a small bowl and stir. Place chicken breasts in a crockpot, pierce with a fork and season generously with the BBQ seasoning blend (up to 2 tbsp). Pour in Worcestershire sauce and top with onion. Cover and cook on high for 1 hour or on low for 2 hours. After chicken is cooked through, shred, add BBQ sauce and sriracha, and stir. Set aside on warm.

  • 3

    Rice: cook according to directions on package.

  • 4

    Quick Southern-Style Collard Greens: sauté bacon and onion in a large pot until translucent. Add garlic and sauté until bacon and onion are caramelized and crispy. Pour in red pepper flakes, garlic powder, onion powder, lemon & pepper seasoning and Sazón, stir until fragrant. Add collard greens and stir to combine. Pour in chicken stock and vinegar and stir. Allow collard greens to simmer for 30 mins until fork tender. Set aside on warm.

  • 5

    Quick Southern-Style Black-Eyed Peas: add beans to a stock pot and fill with water until peas are submerged. Bring to a boil over a high heat, boil for 30 mins. While peas are boiling, sauté bacon, onion and garlic until caramelized and crispy, set aside. Once peas have boiled, drain and place back on a medium-to-high heat. Add chicken stock and bacon, onion and garlic mixture to the peas. Boil until peas are fork tender (~30 mins to 1 hour). After 30 mins, test for desired texture and taste. Season with salt and pepper. Set aside.

  • 6

    To serve: divide rice, chicken, collard greens, and peas between two large bowls and top with tomatoes and pickled onions.

product used in the recipe

Organic Tricolor Blend Rice