Plants serve so many different purposes within a home and ultimately bring life to whatever space they inhabit. Over time I’ve grown to truly appreicate my plants and have found that when I’m kind to them, they’re kind to me. Here are a few tips I’ve learned since becoming a plant parent that I think might be helpful to you! After the tips you can find links to shop the resources!
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Fertilize plants once a month during the growing season (typically spring to early fall). During the dormant season you might not need to fertilize or you can fertilize periodically.
Don’t forget, plants are living things and they need to be treated as such. Some plants are easy going and others need a lot of attention.
Dust their leaves
Remove damaged leaves
Rotate them periodically
Repot as needed
Give Them Somewhere Nice to Live
If possible, take your plant out of the nursery pot and plant it in a new planter! Many plants come in small pots and in many cases might need to be potted in a larger planter. Whenever possible purchase planters with drainage holes and if that’s not possible, drill a hole if you can.
Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a saucepan with a few additional ingredients. The result is a flavor packed BBQ sauce. The reduced sauce is the secret step that separates this recipe from all other slow cooker pulled chicke recipes.
2 lbs boneless skinless chicken thighs
1 tablespoon chicken rub (I used the FOX brothers BBQ Chicken Rub – if salt is not an ingredient in your rub be sure to salt your chicken to taste)
1/2 cup orange juice
1/3 cup BBQ Sauce
2 tablespoons of brown sugar + 1 tablespoon of brown sugar
1 small yellow onion, thinly sliced
1 tablespoon of apple cider vinegar
4 brioche buns
Add the chicken, rub, orange juice, BBQ sauce, 2 tablespoons of brown sugar, and onion in the slow cooker and mix with a spatula until the chicken is fully coated.
Cook on high for 2-3 hours or on low for 6-8 hours (internal temperature of the chicken should reach 165 degrees F)
After cooking, remove all the chicken from the broth and shred it using two forks.
Pour the broth into a medium saucepan and add in 1 tablespoon of brown sugar and apple cider viegar.
Boil over high heat for 8-10 minutes or until the broth has thickened into a BBQ sauce consistency.
Serve the chicken on buns and top chicken with the remaining sauce.