Tag: slow cooker

Keisha Pittman McKinney: Mama Sue’s Kitchen Cabinet Gumbo

Whether you are the Pioneer Woman, a contestant on the Worst Cooks in America, or just trying to get culinary in a small south Arkansas town, nothing makes dinner easier than a “cabinet creation.” Growing up, I always dreaded “clean out the fridge” buffet night. I would offer to help my mom get the meal ready because that left me first in line to pick out the remains of my favorite meal of the week. Thus leaving the mushy stuff that I didn’t like for the slow pokes who weren’t listening when the dinner bell rang!

On the contrary, I LOVED nights when my mom just winged it. She was (and still is) the queen of creativity in the kitchen. She taught me how to make incredible meals on a tight budget. She can always remake leftovers in to a new creation.She can take parts of two different meals and if you don’t pay attention, you think she has cooked a fresh dish 3 nights in the same week! It’s a not-so- secret talent and it’s been fun as we have added son-in- laws to the mix at our holiday table to watch their amazement at her dinner creations.

What she does best is always seek to be present with her people. Doing this takes lots of preparation. Mama will cook the week or weekend before we come and have meals ready in the fridge or freezer that we just have to bake and eat. (That leaves us more time for shopping, craft projects, window shopping, bargain hunting, cashing in coupons, and more shopping – all the essential things for time with your mama!)

She is also really great at her own “semi-homemade” treats. She will have the meat or cooked parts ready and just stir it all together at meal time. That’s exactly what happened with today’s dish. On their own, any of these ingredients are just fine. But, together, they are magic! And if a Cajun likes anything, it’s the magic that happens in a slow, stewed gumbo.

KEISHA MCKINNEY: Mama Sue's Kitchen Cabinet Gumbo


  • 2 Chicken breasts (fresh or thawed)
  • 1 Tablespoon + 1 teaspoon Cajun Seasoning
  • ½ cup water
  • 3 14.5-ounce Margaret Holmes Okra, Tomatoes, and Corn
  • 1 14.5-ounce can petite diced tomatoes
  • 1-2 pounds shrimp, peeled and deveined
  • 2 27-ounce cans Margaret Holmes Red Beans and Rice
  • “soppin” bread – frozen garlic bread recommended


  1. Place the chicken breasts in crockpot with 1 Tablespoon Cajun seasoning and 1/2 cup water.
  2. Cook on low for 4 hours. Remove chicken to cutting board and dice in to cubes. Return chicken to crockpot and add canned veggies, tomatoes, and 1 teaspoon Cajun seasoning.
  3. Cook for 2 more hours on LOW. A few minutes before serving, add shrimp (chopped to desired size or left whole) and canned red beans and rice.
  4. Stir together and serve hot with any sort of bread to sop up that goodness!


In case you are wondering, we are Texans, not Cajuns…therefore we let the people who know what to do, do it and we take full advantage of what comes our way!


Keisha Pittman McKinney Big Pitt Stop #ARWB Keisha (Pittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.

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Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s

Celebrate the tastes of Arkansas: McClards BBQ


McClard's BBQ Crock Pot Pulled Chicken-0622
When I first moved to Arkansas, I had no clue what I was in for. All I pretty much knew about Arkansas was that it was home of the Razorbacks, a rival of my alma mater. I’ve lived in this beautiful state for two years now, and I’m glad to say I’ve been pleasantly surprised.

There are plenty of things to do and see, all throughout this state, even things a foodie like myself would enjoy. Cupcakes that have been featured on Food Network? Arkansas has that! A restaurant owned by humble celebrities? Arkansas has that! A bbq restaurant that’s been around for almost a century? Yep, you guessed it! Arkansas has that, too. And let me tell you, friends…I love bbq. If you’re from the South and you don’t love bbq, I don’t trust your judgment, and we likely won’t be friends. Harsh, I know. But I’ve got principles.

McClard's BBQ Crock Pot Pulled Chicken-0623

McClard’s BAR-B-QUE has been around since 1928. This quaint Hot Springs establishment has been featured in books, magazines, and tv shows, all geared towards foodies. It’s pretty much a food lover’s paradise. So, what you ought to infer by now, is McClard’s is good stuff.

Thankfully, you can buy their bbq sauce in stores throughout the state and have yourself a mini-feast at home. I’ve put together a ridiculously easy pulled chicken recipe for you that’s made in the slow cooker. It’s a true “set it and forget it” recipe. The end result is fork tender chicken that falls off the bone, which makes a great pulled style sandwich. It’s so tender you could chop it up, if that’s your preferred style. I’ve always been a pulled chicken fan myself, so this is a win-win situation for me.

I like to eat my pulled chicken naked and drizzle extra sauce on top. If you want “all the things” then all you have to do is add the chicken, once pulled, back into the slow cooker and mix with the sauce. I’ve used a whole chicken, cut into pieces, because I love both white and dark meat. The recipe works with all white meat as well. Your choice.

I’m also a minimalist, so you won’t catch me adding coleslaw or chow-chow to my sandwich. Only bread and pickles, please. But again, do whatever you want. Either way you’re going to end up with a bbq sandwich that’s a little tangy, and a little spicy. A great balance for those of you who like all the spectrums.

whitney binzel mcclards bbq sandwich

Whitney Binzell: Pulled BBQ Chicken ala’ McClard’s


  • 1 whole chicken, cut, bone in, skin off
  • 2 cups McClard’s BBQ sauce, divided into 1 ½ Cups and ½ Cups
  • 1 Tablespoon Worcestershire sauce
  • ¼ cup dark brown sugar
  • Sea salt


  1. Season the chicken with a little sea salt and add to the slow cooker. Rest for ten minutes.
  2. Mix the rest of the ingredients in a bowl with 1 ½ cups of McClard’s, and pour over chicken. Mix.
  3. Cook on low for 8 hours, or high for 4 hours.
  4. Gently remove chicken from slow cooker and pull chicken off the bone. Shred with two forks.
  5. Add the chicken back to the crock pot and cook for another ten minutes.
  6. You can add the remaining sauce here, or use it to top your chicken.


Whitney Binzel


Whitney blogs at WhitBit’s Kitchen, where she focuses on international food and drink recipes. You can find her onFacebook, Twitter, Instagram, and Pinterest. Whitney’s recipes have been featured on BuzzFeed, Huffington Post, Parade Magazine,  The Frisky, and Food & Wine


Brittney Lee: Slow Cooker Beef Tacos with My Brother’s Salsa

Celebrating the Flavors of Arkansas


Our life is busy these days. Along with working full time, I also teach Zumba two nights a week, teach Bible study on Wednesdays, my husband works odd hours, and I’m pregnant and exhausted. Getting a delicious home-cooked dinner on the table can be tough.

One way I make life and dinnertime a little easier is slow cooker recipes. We love making taco meat and using it different ways. The first night we might have traditional tacos. Then I might make enchiladas or quesadillas with some of the meat. Then we might make a pasta dish with the final leftovers. Using the slow cooker is a great way to cook a bunch of yummy protein at once.

I’m sure you’re familiar with the salsa slow cooker tacos, but using My Brother’s Salsa puts a tangy spin on it. Created in Bentonville, it’s a fresh, delicious alternative to other jarred salsas. I like that they are smoother and almost act more likea sauce. My house smelled AMAZING while these were cooking. In fact, I tried to nap on Sunday afternoon while they were cooking, but the smell was so good that my stomach kept growling and I couldn’t nap! My Brother’s Salsa has a big variety of options to try. I used fire-roasted salsa for my tacos, but I think the traditional or tomatillo would be great options.

slow cooker taco ingredients

I enhanced the salsa flavor with a few spices and added a can of tomatoes and chilies for some texture.

You can use frozen or fresh roast. While I used beef, I’m sure you could use pork or chicken.

ingredients in slow cooker 

Brittney Lee: Slow Cooker Beef Tacos with My Brother’s Salsa


  • Beef Roast. Mine was a 3 lb. top round roast and it was frozen.
  • 1 jar My Brother’s Salsa
  • 1can Rotel, undrained
  • 2 tablespoons dried minced onion
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ to 1 teaspoon chipotle powder (depending on how hot you want it!)


  1. Top the roast with all the ingredients and set the slow cooker.
  2. If frozen, cook 6-8 hours on low or 4-6 hours for fresh roasts.
  3. Cook until the meat is tender and shred it with a fork.
  4. Mix the shredded meat into the sauce.
  5. Use the meat however you would for tacos.


We like ours on corn tortillas with cheese, Cholula sour cream, and guacamole. They would also be great with just onions and cilantro, like a street taco. Or you could make taco salads, nachos, or enchiladas. Go crazy!


slow cooker beef tacos


Brittney is a native Arkansan with a love for bright lights and big city. She often escapes her 20-acre home in a small town to shop, eat and catch a concert in the big city nearby. She blogs about her life, her faith, her adventures, her dogs and her country home at Razorback Britt.




My Brother’s Salsa was founded by ARWB member Helen Lampkin.

Grace Flack Souper Suppers with Chicken Enchilada Soup {Foodie Friday}

By Grace Flack of  Think Fruitful

grace soup header

I grew up eating soups for a lot of suppers…and lunches.

One of my favorite lunches was soup with a grilled cheese, simply but well prepared by my mother. She introduced our family to so many soups over the years: split pea, vegetable, 21 bean, white bean chili and many more.

She’s one of the reasons that my husband and I usually have soup for at least one or two meals a week.  Soup is comforting, easy to throw together and can have such a variety of flavors in one bowl.

I’m into flavor-packed things, so soup is right up my alley. I’m  also super into Mexican flavors, so this Slow Cooker Chicken Enchilada Soup satisfies my need for spice perfectly.

And this is one of those easy suppers to fix for your family because whether you’re at home during the day or at work, you can just put it in the slow cooker all day and come home to a complete dinner.  No fuss and it makes fabulous leftovers.

If you haven’t introduced your loved ones to the wonderful world of soup and Souper Suppers, I highly suggest you find some new recipes or dig up some old ones and dust off your ladle.

 grace slow-cooker-chicken-enchilada-soup2

 Side Note: This is my swan song post on the wonderful ARWB web site since my husband and I have just moved to Raleigh, North Carolina to start new careers. Thank you for all of the community through this site and I’ll still be cooking in NC, so please keep following my cooking and eating adventures at Think Fruitful


grace headshotGrace Flack is a writer, editor and social media guru by career and a foodie and food blogger. She is an Arkansas native but has  just moved to North Carolina with her wonderful husband, Jason, and she always has a mystery novel by her bedside.

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