This is the meal that every person who has ever helped us with a PCS has enjoyed. It’s delicious, takes mere minutes to prepare, and tastes like you put a lot of hard work into making.
Slow Cooker BBQ Chicken
1 bottle of your favorite barbecue sauce (Weber has really good ones that do NOT contain high fructose corn syrup)
1 pound (or more) of skinless, boneless chicken breasts
1 package buns
Sliced cheese (optional)
Cole slaw (optional)
Drop the chicken breasts into the bottom of a slow cooker. Pour half a bottle of BBQ sauce of top. Slow cook on low for 4-5 hours. That’s it. It will naturally pull apart as it cooks! When you’re ready to eat, simply place the chicken on a bun, then top with extra sauce, sliced cheese, and/or coleslaw. It’s amazing.
I usually bake up some Alexia organic fries with this.
I modified this recipe for Chicken Tostadas from the most recent issue of Parents magazine. It took 20 minutes to prepare, was super tasty, and very filling (my husband could only eat two!).
8 6-inch corn tortillas
1 tbs. olive oil
1 can refried beans (or homemade, if you have some stored!)
1 1/2 cups shredded chicken (I had a leftover spicy chicken breast in the fridge that I shredded)
1/2 head shredded iceberg lettuce (or romaine)
1 large tomato, chopped
1 avocado, chopped
Lime wedges (optional)
Shredded cheddar (optional)
Sour cream (optional)
1. Preheat oven to 400 degrees. Brush tortillas lightly with olive oil, then bake for 10 minutes (flip once, halfway through).
2. Warm beans and chicken
3. Build! We spread the beans on the tortillas first, then added everything else. Squeeze a lime on top for a fun zest of flavor.
4. Enjoy. My husband said they tasted like “the biggest, best, crispy nachos.”