This is more than just playing with meat. Its brains and beauty combined with a bit of whiskey fueled sass combined to deliver the best content for aspiring BBQ junkies and meat addicts across the globe. Kita Roberts is a meat maven who’s not afraid to get a little grit under her nails and get wild with food and dive deep into the relationships that get it from pasture to plate.
1 lbs boneless, skinless chicken breast
½ C. Head Country Chipotle Bar-B-Que Sauce, plus 2 Tbsp. set aside
1 tsp. Head Country Original Championship Seasoning
1 onion, chopped
1 loaf bread (think: hearty round loaf)
8 oz cheese, shredded
2 scallions, chopped
¼ C. black beans, rinsed and drained
½ C. cherry tomatoes, chopped
4 Tbsp. sour cream
Pickled red onions
400 degrees F
5 hours 30 mins
“I am always looking for the next recipe to make for a big crowd. Something fun, fast, and loaded with flavor. I am all for manning the grill all day long, but sometimes, you just need a recipe in the back pocket that can work for a make-ahead toss on the grill pre-game party. Gather the right group of friends, and make this. Because you need an excuse to toss this recipe down in front of them and make them think you are a total BBQ genius.” —Kita Roberts, Girl Carnivore
Place the chicken in a slow cooker with ½ C. Head Country Chipotle Bar-B-Que Sauce and Head Country Original Championship Seasoning. Add onion and season with salt and pepper. Cook on low for 5-6 hours, until the chicken shreds easily with 2 forks. Shred the chicken and set aside.
Preheat the oven to 400 degrees F. Slice the bread almost through to the bottom from one side to the other, being careful to not cut through. Rotate the bread and slice, making a crosshatch, again carefully not slicing all the way through. Pull the bread apart gently. Place into a large cast iron skillet.
Slide the bread in the oven and toast 5 to 7 minutes.
Sprinkle a thin layer of cheese over the bread, making sure the cheese falls into the slices. Place back in the oven to melt the cheese, another 5 minutes.
Remove from oven and spoon the shredded chicken over the top and cover with cheese. Place back into the oven and toast the cheese again, for another 5 minutes.
Drizzle with the remaining barbecue sauce.
Top with the scallions, black beans, cherry tomatoes, a dollop of sour cream and pickled red onions. Serve with napkins. Enjoy!