Crockpot BBQ Chicken Three Ways

Crockpot BBQ Shredded Chicken

I almost hesitate to even call this a recipe because it is so ridiculously simple.I suppose if you want to be fancy you could make your own BBQ sauce from scratch to take it to the next level…but I kind of love taking the lazy approach from time to time when life gets a little extra crazy.

A jar of your favorite BBQ sauce, a couple of chicken breasts, a few seasonings for extra flavor and a crockpot are all you need to make a tasty dish that can be transformed into a number of awesome meals. A true leftover marvel!

Some of our favorite ways to use leftover crockpot barbecue chicken include:

  • BBQ Chicken Sandwiches:
    • BBQ Chicken + Storebought fancy hamburger buns from the bakery
  • BBQ Chicken Bakers:
    • BBQ Chicken + Baked potato with butter and cheese (or whatever your heart desires)
  • BBQ Chicken Quesadillas:
    • BBQ Chicken + Simple Cheese Quesadilla (or an Avocado & Cheese Quesadilla — Mmm…)

 

On to the Recipe…

To make the BBQ Chicken you’ll need:

  • 2 chicken breasts, thawed (you’ll need to increase the amounts of these ingredients for larger families)
  • 1 cup prepared BBQ sauce
  • 2 Tbs Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder

 

Directions:

  1. Place chicken breasts in a crockpot. Season with salt and pepper.
  2. Mix BBQ sauce, Worcestershire sauce, garlic powder, and onion powder in a small bowl.
  3. Pour sauce mixture over the chicken.
  4. Cook on low for 4-5 hours.
  5. Remove chicken from crockpot and shred meat to desired consistency.

Easy Parmesan Risotto

Easy Parmesan Risotto

Are you a risotto lover, but lack the time and patience to stand at the stove stirring forever just to enjoy that perfect creamy risotto? This is the perfect risotto recipe for you! It’s seriously been a game-changer for us. Risotto can stay in our regular rotation rather than an occasional treat on a weekend when we actually have enough time to dedicate to it.

Now that it’s finally, finally cooling down a bit here in the South, I’m starting to crave cozying up with soups and warm, cheesy comfort foods like risotto. During those colder months each year, especially around the holidays, I want comfort foods and I want them with minimal effort so I can enjoy the extra time with my family.

This recipe is for our basic parmesan risotto recipe, but we often like to play with adding in a variety of other flavors. Some of our favorite flavor combinations are spinach and roasted mushroom, spinach and sundried tomato, butternut squash, and broccoli cheese.

Give this recipe a try and let us know what you think in the comments below. Oh and let us know what flavor combos you try as well if you decide to get fancy.

Ingredients:

  • 1/2 cups Arborio rice
  • 4 1/2 – 5 cups chicken stock
  • 1 cup grated Parmesan cheese
  • 1 Tbs minced garlic
  • 2 Tbs butter
  • olive oil
  • kosher salt (as needed)
  • freshly ground black pepper (as needed)

Directions:

  1. Preheat oven to 350 degrees.
  2. Place the Arborio rice, 4 cups of the chicken stock, garlic and a little salt and pepper in a Dutch oven (we love our Lodge dutch oven).
  3. Cover and bake for 45 minutes, until the chicken stock is almost absorbed.
  4. Carefully remove dutch oven, add in the remaining chicken stock a little a time. Stir in the Parmesan and butter and stir for 2 -3 minutes until everything is incorporated well and rice has that creamy risotto consistency.
  5. Optional: Mix in any additions for extra flavor.

Adapted from: Ina Garten’s recipe

Meal Planning Monday :: October 3 – October 9

Meal Planning Monday October 3

And so another week begins…last week was jam-packed with University stuff for the hubby, doctors appointments, errands that absolutely had to be run and so much more. We’re really looking forward to a bit of a recovery week this week.

We scored some beautiful squash (zucchini, yellow squash, and butternut…Oh My!) this weekend at the farmers market downtown, so this week’s meal plan is all about enjoying comfort foods while incorporating lots of veggies.

  • Monday: Eggplant Parmesan Stacks w/Broccoli
  • Tuesday: Taco Zucchini Boats
  • Wednesday: Pesto Alfredo Gnocchi w/Roasted Zucchini & Yellow Squash
  • Thursday: Teriyaki Chicken w/Veggie Stir-fry
  • Friday: Pizza Night!
  • Saturday: Pumpkin Pancakes (1st of the season!), Hot Dogs, Butternut Pasta
  • Sunday: Leftover Pancakes, Lemon Garlic Chicken w/Grilled Veggies
  • For the freezer: Beef Stroganoff Casserole
    • We bought a stand-up freezer for the garage after moving into our new house a couple months ago. I’ve made it my little mission to make the most out of that purchase and decided that it would be a good idea to always keep 2 or 3 emergency meals in the freezer for those extra crazy weeknights when nothing is going right, the toddler tantrums are in full swing and all you want to do is just give up and order an overpriced, mediocre pizza. Does anyone else have those nights?
    • Anyway…we had some extra ground beef on our hands after making our taco soup recently, so I decided to go with making a simple beef stroganoff casserole for the freezer this week.

What’s on your menu this week? I’d love to know, so leave a comment below!