As the summer has moved closer to its end I have continued cleaning up after the flood and working on being the best me I can be. As work is a little busier than it had been during June and July I am finding myself relying on make ahead meals and freezer to slow cooker meals yet again.
It always surprises me just how much time and hassle pre-planning and prepping saves me. It may take a chunk of time one day a week (Sunday for me), but it makes weeknights so much better!
This recipe came from Daughter Number One who has been pre-planning and prepping, too. Last night was the first time I had made this recipe and knew from the faces around the table that it will make it into the rotation. Daughter Number Four actually had seconds.
Shredded BBQ Chicken
- 4 boneless, skinless chicken breasts
- 1 bottle of BBQ sauce (your choice)
- ¼ cup brown sugar
- ¼ cup Italian dressing
- 1 Tablespoon Worcestershire Sauce
- Hamburger buns
Mix all ingredients in a gallon freezer bag. Freeze. Remove from freezer the night before. In the morning pour the contents of the freezer bag into the slow cooker. Cook on low 6-8 hours. Shred chicken while still in crockpot and let sit in BBQ mixture for about 30 minutes on warm. Serve on hamburger buns.
I served mine with coleslaw on the side. Well, for my own I skipped the bun and served my chicken over my slaw. It was delish and I cut out the carbs!
I definitely recommend this to anyone looking for an easy weeknight make ahead meal! You will not be disappointed.