When I met my husband I was not what you would call a “good cook.” I wouldn’t even call myself a “bad cook” at that point because it would imply I tried cooking in the first place. Boiling water and opening a jar of spaghetti sauce was about the extent of my culinary skills. For whatever reason, I had a severe aversion to cooking and felt it was much easier to avoid it altogether.
All of this changed when my daughter started eating table food. I quickly realized Chinese takeout was not going to be enough sustenance for Nora’s growing body. Finding myself responsible for feeding another human forced me out of my comfort zone and straight into the kitchen. While I am still a novice in the cooking department, I’ve discovered making a quick and delicious meal for my family leaves me all sorts of satisfied.
As I previously mentioned in my New Year Reflections post, I have become obsessed with Crock-Pot cooking. I think the Crock-Pot is second only to the toilet in twentieth century inventions I cannot live without. There is nothing easier than prepping a few ingredients, dumping it in the Crock-Pot, and setting the timer. Done and Done. The intoxicating smells that greet you when you walk through your door at the end of a busy day is worth it every time.
Here is a recipe for one of my favorite no fuss, easy as can be, Crock-Pot dinners.
Crock-Pot BBQ Chicken makes 4-6 servings (adapted from just get off your butt and bake)
- 5 to 6 boneless skinless chicken breasts
- 1 (18 oz ) bottle of your favorite BBQ Sauce
- 2 tablespoons white wine or apple cider vinegar
- ½ cup of brown sugar
- ½ teaspoon garlic powder
Notes: Frozen breasts work just as well as defrosted. When making for a crowd and not my tiny tot, I throw in some red pepper flakes as well.
- Mix all ingredients together in a small bowl (except the chicken).
- Place chicken in the Crock-Pot and pour sauce mixture over the top.
- With a large spoon, stir everything together, coating chicken well.
- Cook on low for 4 to 6 hours, or until chicken is fall apart tender. Shred with fork.
Serve in mini sliders, over rice, or use as taco meat. The possibilities are endless!
What’s your favorite Crock-pot recipe? Share in comments!