Crock Pot BBQ Chicken

     Crock Pots are my favorite cooking item now that I live on my own.  I don\’t really enjoy making whole meals from scratch and usually end up with pasta or tuna because it\’s quick and I\’m tired, but Crock Pots make it way easier to cook up something yummy without a lot of effort!  

     This week I made BBQ chicken and it is the best because it literally requires two ingredients.  I added a quarter of a bottle of Sweet Baby Ray\’s Hickory & Brown Sugar BBQ sauce to the Crock Pot, added three frozen chicken breasts (lying as flatly across the bottom as they could), then poured another quarter of the bottle of BBQ sauce over the chicken.  THAT\’S IT!!!  I turned it on low and left it cooking from 7pm to 10am the following day.

     After it has fully cooked it should be super easy to pull apart with a fork.  The last thing I do is take all the chicken out and shred it with two forks and separate it out to be refrigerated or frozen (since I only cook for me I usually freeze about 3/4 of it to eat later on).  When I\’m ready to eat it I like to add shredded cheese, peas, and black beans, all on little street taco tortillas.  The best part is it makes so much and the chicken lasts about 2 weeks in the fridge and a really long time in the freezer.  Pinterest has a huge assortment of other super easy recipes too if you\’re in the mood for something else 🙂    

XOXO, Cierra

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