Categories: Crockpot

Ingredients

• 6 chicken breasts
• 12 oz bottle of BBQ sauce
• 1/2 cup Italian salad dressing
• 2-3 Tbsp brown sugar (adjust for sweetness)
• 2 Tbsp Worcestershire sauce
• 1/2 - 1 tsp of chili powder (optional kick)

Directions

1. Put chicken in a crockpot. Mix remaining ingredients in a bowl and pour mixture over the chicken. My crockpot cooks this in 4-5 hours on low.

2. Dinner 1 – Serve chicken with wild rice and steamed veggies. Our favorite farmer’s market picks for this meal are zucchini, yellow squash and red bell peppers.

3. Dinner 2 – Shred leftover chicken. Serve sandwich style on a hearty bun with corn on the cob, broccoli slaw (I buy a bag and put some Brianna’s poppy seed dressing on it), and sweet potato fries or sweet potato chips if you’re avoiding the oven (but sometimes sweet potatoes fries are worth the heat. I have a major crush on this RECIPE).

4. Dinner 3 – Take remaining shredded chicken and put on a bed of greens. Top with black beans, avocado, tomato, cucumber, cheddar, and dressing.

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