Rx: Crockpot Tuesday ~ BBQ Chicken Potatoes

Mar 25, 2014 | Vicki Tiede | 1 comment

Mike’s been wanting to have a “potato bar” all winter and I just kept forgetting to put it on the 2- week meal plan … until now. He’s waited so long, I thought we’d do it up right with some barbecued shredded chicken as the first topper.

This is ridiculously simple:

Put several frozen chicken breasts in your crockpot. (I do 2/person in my family minus 1 … so I do 9 for our family of 5. There WILL be leftovers, but this goofy formula works for us.)

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Then add …

  • 2 cups of Sweet Baby Ray’s BBQ Sauce
  • 2 teaspoons of Worcestershire Sauce
  • 1/2 teaspoon of Liquid Smoke
  • 1/2 cup of Brown Sugar

Let that cook on LOW for 8-9 hours or on HIGH for 4-5 hours.

Of course, you can have this on buns, but that’s not what my patient husband has been waiting for, so we served ours on baked potatoes (tinfoil-wrapped and baked for 1 hr. at 400 degrees) with shredded cheddar cheese, sour cream and/or butter.

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A Greek salad and broccoli served as our vegetables and we were all set!

I have a happy husband!

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1 Comment

  1. Tara
    Tara on March 25, 2014 at 9:06 am

    You can also do the potatoes in the crock pot! Rub them with oil or butter (or not, whatever), pierce them and wrap them in foil. Crock them all day on low or half a day on high.

    Reply

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