Crockpot BBQ Chicken

Rachel found this great recipe here and Pinned it.  We've been loving it ever since!  I usually double it.  I make one batch in my crockpot and put everything for the second batch into a freezer bag.  Then I dump it into the crockpot and just cook it for a bit longer on another lazy day.  YUM!!!!


Crockpot BBQ Chicken


4-6 pieces boneless skinless chicken breasts (She throws them in frozen... even easier!)

1 bottle BBQ sauce (Sweet Baby Ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it.  Place chicken in crockpot.  Pour sauce over it and cook on LOW for 4-6 hours. Toward the end you can shred it up if you would like.  Then let it cook a bit longer and use it on rolls for yummy sandwiches!  You pretty much don't even have to stir it... how easy is that!?

French Dip Sandwiches (Our Best Bites)

This recipe was shared by Rachel Nielson

I consider this blog to be a repository of EASY recipes, no matter where they come from.   None of the recipes is original (we are, after all, NOT chefs).  I recently got the Our Best Bites cookbook, and I have been trying several recipes each week (remember, I just became a stay-at-home mom for the first time).  I still hate cooking, but it's a little more fun when I have more time to do it.  Anyway...I tried this recipe from Our Best Bites last week, and my husband and I thought it was really tasty, and it was so easy.  

Give it a try:  http://www.ourbestbites.com/2008/03/french-dip-sandwiches/

P.S.  Since it's just the two of us (plus our baby who doesn't eat anything but formula right now), I cut the roast in half, put the portion that I would not be using in a tupperware, added one of the packets of dry onion soup mix and one of the cans of beef broth, and froze it.  When I am ready to use it, I will dump it in a crock pot, add a cup of water, and add 1-2 hours on the cooking time.  (By the way, these were the freezer directions provided in the cookbook.  I am not smart enough to figure this out on my own.)

Sweet Pulled Pork

This recipe was contributed by Rachel Nielson.

This is one of our "staple" company meals.  It is a yummy and EASY pork recipe.

Trim the fat off of a pork tenderloin or pork roast.  Put it in a crockpot.  For every two pounds of meat, add 1 cup of salsa and 1 cup of brown sugar.  Let it cook for 4-5 hours on high.  You can cook it longer on low.  When about 1 hour remains, shred the pork with a fork--during the final hour, it will soak up all the juices.  YUM.

The original recipes says that you can serve it on buns or in tortillas.  We love it in tortillas topped with lettuce, tomato, sour cream, etc--the usual fixin's.  It would also be yummy on a salad.

This Tomatillo Cilantro Ranch dressing is also amazing on it.  We spoon it on to our tacos/burritos:

Combine in a blender:

1 c. buttermilk
1 c. mayo
1 pkg DRY ranch dressing mix
1-2 cloves garlic
juice from 1 lime
jalapeno
2 tomatillos
cilantro to taste

This makes a TON of dressing, so I usually half it.

Enjoy!

Creamy Black Bean Salsa Chicken

This recipe was contributed by Tia Sherwood.

Three reasons this recipe is great: 1)it goes in the crock pot, 2)it can be served a variety of ways, 3)it is DELICIOUS.

Combine all of the following in a slow cooker:

2-4 chicken breasts (I usually do 3 and have tons of left overs, but have added up to 6 when we were having guests over)

1 cup chicken broth (I don't always do this)

1 cup salsa

1 15 oz can of corn, drained

1 15 oz can of black beans, drained

1 pkg taco seasoning

I usually just put the chicken in the bottom then mix everything else up in a mixing bowl before pouring over. The chicken can be frozen or fresh, whatever you have.

Cook for 3-4 hours.

After this you can "Choose your own adventure". You can scoop out the chicken and pour the salsa mixture over it on the plate. Top with sour cream and shredded cheddar cheese. I've never done this variation but it is the way it was originally written.

OR shred the chicken about 30 min before you are ready to serve. It will be so tender at this point you can easy just reach into your slow cooker with 2 forks and break up the chicken breasts. Leaving for another 30 minutes will allow the chicken to then soak up all the juices that are in there, otherwise it will be kinda watery.

After shredding it you can add 1/2 cup of sour cream and 1 cup grated cheese, or for a healthier version just use the sour cream and cheese as toppings. I do both!

I love to buy the corn tortillas and fry them up to serve this in. Regular flour tortillas or hard shells would be great too.

You could use it to make taco salads or we have even used it to fill enchiladas before. It is likely you'll have enough leftovers to try 2 or 3 variations if you want.

Italian Sausage Spaghetti

This recipe was contributed by Tia Sherwood, one of Rachel's best friends.

This one is great for 3 reasons: It goes in the crock pot, it makes enough for 2-3 meals (if you have a small family or are cooking for 2) , it freezes really well. So I like to make it, have it for dinner, lunch the next day and then put the rest in a gallon size freezer bag to save for one of those time you need a quick meal. Also, my mom taught me to lay the bag flat, like on a pizza box to freeze it, that way you can stack it once it is frozen AND it will thaw really quickly. I usually put it in a sink of hot water and within a few minutes it is soft enough to get into a pot to heat up. Anyway, here is the recipe:

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces

1 cup diced onions

3 Tbs sugar

1 tsp dried oregano

1/2 tsp salt

2 cloves minced garlic

28 oz can crushed tomatos (undrained)

15 oz can tomato sauce

12 oz can tomato paste

1 1/2 lbs spaghetti (so about 3 dinners for us)

I cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours. I usually forget to put it in until later in the day and put it on high to reduce the time. So long as the sausage is done it is fine.

Boil pasta according to the directions and viola! Meatballs and all--it is great.