Crockpot BBQ Chicken & Hashbrown Casserole

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!