Slacker, that’s right- I’ll say what you were thinking. Or maybe you weren’t thinking about Slow Cooker at all… that would make me more sad! Rest assured we did eat a slow cooker dinner on Sunday but it turns out, I am really bad at remembering to take photos. Maybe it’s because taking photos is what I do for a living- you know, like the carpenter whose house is falling apart. Or maybe it’s because I don’t think clearly when I’m hungry. Excuses aside, I’m going to share another awesome recipe with you and as a bonus I’ve even com up with an extra dinner you can get out of this recipe.
This week we did Barbecue Chicken Sandwiches. As usual I was looking for easy, actually super-easy since I needed to be able to buy some of the ingredients at CVS on the way home from church. This was another recipe from Allrecipes.com seemed as good as any.
- 6 skinless, boneless chicken breast halves (okay if frozen)
- 12 oz barbecue sauce
- ½ cup Italian salad dressing
- ¼ cup brown sugar
- 2 TB Worcestershire sauce
- Place chicken in slow cooker.
- In a bowl, mix BBQ sauce, salad dressing, brown sugar and Worcestershire sauce.
- Pour over chicken.
- Cover and cook 6-8 hours on low.
- Shred chicken & serve.
I didn’t have enough BBQ sauce on hand so I just added some ketchup. Also, I was a bit leery about the addition of salad dressing fearing it was going to be greasy so when it was time to shred the chicken I didn’t add it back to the sauce but instead kept the sauce mixture on the side so it could be added to taste. The sauce turned out to be not greasy at all but having it on the side gave me the idea to use the leftovers to make quesadillas with some tortillas, shredded cheddar, scallions and drizzling the sauce over chicken instead of salsa. Hooray for slow cooker meals that last two nights!