Zesty Slow Cooker BBQ Chicken Sandwiches

Ingredients

  • 3 frozen skinless, boneless chicken breast halves
  • 6 oz barbeque sauce
  • 1/4 cup Italian salad dressing
  • 2 TBS brown sugar
  • 1 TBS Worcestershire sauce
  • buns

 Directions

  1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
  2. Cover, and cook 6 to 8 hours on Low or 3 to 4 hours on High.
  3. Slightly shred the chicken and serve over buns
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Barbecue Pulled Pork Sandwiches – Slow Cooker

Ingredients

  • 1 Boston butt or pork shoulder roast (3-4 lbs)
  • 1 large onions, sliced
  • salt and pepper to taste
  • 1 bottles BBQ Sauce
  • Rolls or Bread

Directions

  1. Place pork roast in the slow cooker on top of the sliced onions; add entire bottle of barbecue sauce.
  2. Cover and cook on low for about 9 hours, or until very tender.
  3. Drain off fat, discard bones. Shred pork in the existing sauce. Continue cooking on high for about 1 hour.
  4. Serve shredded pork on rolls or normal slices of bread.

Preparation time: 5 minute(s)

Cooking time: 10 hour(s)

Original Recipe Found Here!

Slow Cooker BBQ Loaded Baked Potato Soup

Adapted from a recipe from Bakeaholic Mama  Please check out her blog for more delicious recipes!

 

Ingredients:

  • 6 large potatoes peeled and cut into 1 inch cubes
  • 1 cup diced onions
  • 4 cups chicken broth
  • 2 tbs minced garlic
  • 1 tbs BBQ seasoning
  • 1/4 cup BBQ sauce
  • 1 cup of Milk
  • 1 cup of sour cream
  • 1 cup of extra sharp cheddar cheese
  • 8 slices of bacon cooked crispy and crumbled
  • Sliced Scallions.

Directions:

  1. In your slow cooker add your potatoes, onions, stock, garlic, BBQ seasoning, BBQ sauce. Cook on high for about 4-5 hour or low for 6-8 hours.
  2. Mix in milk, sour cream, and cheddar cheese.
  3. Dish up into bowls and dollop each serving with sour cream, sprinkle with bacon and scallions.

 

BBQ Chicken Quesadillas

BBQ Turkey Quesadillas

YIELD: MAKES 4-5 LARGE QUESADILLAS

INGREDIENTS

  • 8 large burrito-size flour tortillas
  • 2 cups Chicken, cooked and shredded (or turkey)
  • 1/2 cup barbecue sauce, store-bought or this homemade version
  • 2 green onions, thinly sliced
  • 1 (3.5 ounce) can green chiles, drained
  • 1 cup shredded cheese
  • Sour cream, salsa, avocados for serving

DIRECTIONS

  1. Preheat a griddle or skillet on the stovetop to medium heat.
  2. In a medium bowl, toss together the turkey, barbecue sauce and green chiles. Spread an equal amount of this mixture on four of the tortillas (or five if you are spreading it thinner and making more quesadillas). Sprinkle the green onions over the top of the mixture and then top with the shredded cheese. Top with a tortilla and place the quesadillas on the griddle or stovetop, cooking for about 2-3 minutes each side until the tortillas are golden brown and crisp and the filling is hot and cheese is melted.

Recipe and Photo Source: Mel’s Kitchen Cafe

Cowboy Casserole

Cowboy Casserole

Prep Time: 15 min
Total Time: 45 min
Makes: 6 servings (1 1/4 cups each)

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 can (16 oz) baked beans
  • ½ cup barbecue sauce
  • 2 cups Bisquick mix
  • 2/3 cup milk
  • 1 TBS butter or margarine, softened
  • ½ cup shredded Cheddar Cheese (2 oz)

 Directions

  1. Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.
  3. Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms.
  4. Drop dough by 12 spoonfuls onto beef mixture.
  5. Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted

Thanks Betty Crocker for the recipe 🙂

BBQ Chicken and Biscuits

This was a “go to” meal for my mom when I was growing up and now for me too.

  • 3 Chicken breasts cut into pieces
  • Biscuit dough (refrigerator, bisquick, or homemade)
  • 1 cup BBQ Sauce (the best is Bill Johnson J )
  • 1/2 cup Cheddar Cheese

Take raw, cut up chicken breasts and cook them until they are almost done (either in the George Foreman grill or pressure cooker or however you want). Lightly season them with poultry seasoning or season salt.

While the chicken is starting to cook, preheat oven to 450 degrees.

Pour enough BBQ sauce in a glass baking dish. (Size depends on how much chicken you make!)

Either mix up some Bisquick biscuit dough as directed on the box OR even easier, pop open a can of refrigerator biscuits and put them in half of the baking dish.

When chicken is mostly cooked, arrange pieces in a single level in the pan.

Pour more BBQ sauce over the chicken (and a little over the biscuits if you’d like!)

Top the entire pan with shredded cheddar cheese.

Bake in oven at 450 until biscuits are done (chicken will finish cooking in this time too).

Enjoy!