Slow Cooker/Instant Pot Hawaiian BBQ Chicken Taquitos

I just took dinner to two families and made these along with the salsa, some cilantro lime rice in the rice cooker (used chicken broth instead of water and added butter then added chopped cilantro and lime juice when fluffing), chips, ranch, veggie plate, and cookies.  It looked amazing I must say. ;)  I also didn't have time to do the crockpot so I ended up doubling the recipe and doing it in my pressure cooker for 15 minutes with frozen chicken breasts.  I didnt' have enough bbq sauce so I cut down on that and cut down on liquid smoke to be safe. It worked out great. 
I love when I find tasty, easy, Slow Cooker recipes. This is one of those. I made homemade ranch dip from spices I had and sour cream and didn't bother with the Salsa. We just dipped it in the Ranch. They were a hit at our house.

this is the ranch recipe I used:

5 T dried Minced Onions

7 tsp. Parsley Flakes

4 Tsp. Salt

1 tsp. garlic Powder

Mix together and store in air tight container.

For Dip: mix 2 T. dry mix with 2 Cups Sour Cream

For Dressing: Mix 2 T. Dry Mix with 1 C. Mayo and 1 C. sour Cream or Buttermilk

Slow Cooker Hawaiian BBQ Chicken Taquitos

1. Prep time

   30 mins

   Cook time

   3 hours

   Total time

   3 hours 30 mins
   Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
   Author: Tiffany

   Recipe type: Main Dish

   Cuisine: Hawaiian

   Serves: 4
   Ingredients

   • 3 large boneless skinless chicken breasts
   • 1 cup original flavor bbq sauce
   • 1 tablespoon garlic powder
   • ½ cup pineapple juice
   • 1 tablespoon liquid smoke
   • 16 taco-sized soft tortillas (corn or flour)
   • 1 -1½ cups shredded mexican-style or mozzarella cheese
   • optional: ranch dressing for dipping

   pineapple salsa

   • 1 cup diced pineapple
   • ½ red pepper, diced
   • ½ red onion, diced
   • ¼ cup cilantro leaves, roughly chopped
   • juice of 1 lime
   • 1 teaspoon cumin
   • 1 teaspoon garlic powder
   Instructions

   1. In a small bowl whisk together bbq sauce, 1 T garlic powder, pineapple juice, and liquid smoke until smooth.
   2. Place chicken breasts in the bottom of your crockpot.
   3. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so)
   4. Combine all salsa ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
   5. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.
   6. Preheat oven to broil and grease a baking sheet with cooking spray.
   7. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart.
   8. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you're worried about them burning you can broil them on low for a little longer, 10-15 minutes)
   9. Serve warm with pineapple salsa and ranch if desired. Enjoy!
   Recipe by Creme De La Crumb at http://www.lecremedelacrumb.com/slow-cooker-hawaiian-bbq-chicken-taquitos/

Grilled Salmon

I placed salmon filet (cut in two portions with scissors) on aluminum foil-lined cookie sheet. Mixed the below ingredients and poured it over salmon 1 hour before cooking and grilled instead of baked.

1/2 cup Olive Oil
2 or 3 cloves garlic, minced

1 tsp dried basil
1 tsp salt
3/4 tsp black pepper
2 TBSP Lemon Juice+
2 tsp chopped parsley (opt)

about 2 lbs of salmon filet

this recipe was for baking in oven and adapted from here

I liked the simple tips below from this website. and I'll highlight in red below from this other website what helped make our dinner close to perfection tonight!



Fresh salmon has a high fat content which helps it cook up nicely on the grill (since it won’t dry out easily) and it couldn’t be simpler to do! Here are step-by-step directions along with a few tips and recipes to get you started.

Cedar Planks Add A Smoky Flavor

To prep: Rinse salmon with cold water and pat dry with paper towel. Season with your favorite rub or keep it simple with salt, pepper and lemon juice. Another easy recipe is to brush the steaks with olive oil on both sides and sprinkle paprika lightly on both sides. For more ideas, see the list at the bottom of this page.
How to tell when it’s cooked: Use a knife to pierce the fish at the thickest part and check the flesh, it should be barely opaque and slightly pink in the center. If you press with a fork, the flesh should begin to flake easily. Internal temperature reading from the thickest part should be at least 145°F (though this is debatable, I’ve seen references as low as 120°F and as high as 165°F, it depends on how well done you want it to be…I prefer it heated to 135°F. The USDA recommends an internal temperature of at least 145°F for fish.). (katie kept this picture( below) in her mind and compared it to the first picture (above)to gauge when it was done. And Judd reminded me that it will cook just a bit more after I remove it)

Directions

*Cooking times are for 1″ thick steaks, adjust time as needed if using a different thickness (rule of thumb is about 10 minutes per inch).

• Spray racks with non-stick cooking spray or brush with olive or vegetable oil. Preheat on high heat for about 10 minutes (cover closed). (katie just poured marinade over the filets on cookie sheets and then transferred them skin-side-up onto the grill-diagonal to the bars for grill marks)
• Reduce heat to medium-high, place fish directly on the rack, close cover and cook for about 4 minutes until nicely charred then turn and cook another 5 to 6 minutes or until done.

That’s it, easy peasy!

Tips

• For added flavor, try brushing fish with a favorite marinade, thinned orange or lemon marmalade or barbecue sauce before flipping.
• Smoky Cedar Plank Cooking: Soak plank in water for at least 60 minutes (as long as overnight), pat dry then place directly on rack and preheat for about 3 minutes. Turn over, place the fish on it and cook for about 20 minutes with the cover closed. This will provide a tasty, smoky flavor. Use untreated cedar planks that are made for cooking and do not leave unattended (the plank can start on fire if it hasn’t been soaked enough), keep a spray bottle filled with water nearby.
• If cooking with the skin on, start cooking the fillets with the flesh side down (5 minutes) then flip and cook for another 5 minutes (with lid closed) or until done.