For supper tonight, I made crockpot BBQ chicken, hashbrown casserole, and steamed broccoli with lemon.
For the broccoli, I just microwave-steamed a little bit and added lemon juice, pepper, garlic powder, and Herbs de Provence.
This Crockpot chicken recipe is easy and very hands-free. It's a perfect start to BBQ, casseroles, pot pies, soups, etc. This meal needed two chicken breasts (one per person), but I made extra for chicken pot pie later this week. The following recipe feeds 4 people:
Crockpot BBQ Chicken:
4 boneless, skinless chicken breasts (I use frozen)
Enough chicken broth to cover the chicken (I used 3 cans)
4 cloves of garlic, peeled
1/2 onion, roughly sliced
1 Tbsp dried rosemary
2 Tbsp of the Carrabbas herb dip starter (previous post) OR 2 Tbsp Herbs de Provence
Throw everything in the crockpot and let it go on high for 8 hours. When you pull it out, it will be falling apart. Shred with forks. This is awesome in other casseroles and things! Add BBQ sauce of your choice. I like to put it on low heat in a pot on the stove for about 20 minutes while I'm getting everything else together. I use Cattlemen's Kansas City BBQ sauce and add a pinch of crushed red peppers and black pepper to it.
Hashbrown Casserole:
Feeds 4-6 people as a side dish.
1 lb refrigerated hashbrowns
1/4 c. butter, melted
8 oz reduced fat sour cream
1/2 can of cream of chicken condensed soup
1/2 onion, finely chopped
1 c. shredded cheddar cheese
Salt & pepper to taste
Preheat oven to 350. Combine all ingredients. Spread into greased baking dish. Hint: the larger the dish, the thinner it will spread and the crispier it will be. I used an 8x8 glass baking dish today. Bake for 45 minutes-1 hour.
Enjoy!
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