Crock pot Barbecue Chicken

I wanted to find a recipe for barbecue chicken, but that had more ingredients than just BBQ sauce for a different flavor. Thank you google for letting me search for different recipes and find this one! This came from a blog named "Stick a fork in it."

Ingredients:

4-6 boneless skinless chicken breasts (I threw in frozen)

1 bottle of BBQ sauce (We used Stubbs)

1/4 cup vinegar

1 tsp. red pepper flakes

1/4 cup brown sugar

1 tsp. garlic powder

I also used some chili powder to have more of a sweet and spicy flavor

What To Do:

• Mix BBQ sauce with all the ingredients listed underneath it above
• Place chicken in crock pot
• Pour sauce over it and cook on low for 5-6 hours, but I cooked for 7 hours since I used frozen chicken and it came out so tender

Mini Chicken Parmesan Cupcakes

Thank you Pinterest and pictures! I saw this one and could not resist making it right away. So simple yet so delicious!!

I made these using a regular size cupcake tin instead of using the mini. Just seemed easier to me. The recipe made 6 big chicken parmesan cupcakes :)

Yes, I should have taken the pictures on a nicer plate, but with a baby, husband, etc. paper plates are just easier right now! I also should have taken pictures of the steps, but the whole thing is pretty straight forward.

Ready to bake!

Ingredients:

1 cup Panko breadcrumbs

1/2 cup Parmesan cheese

1 Tbsp. EVOO

1 Egg

1 lb. ground Chicken breast

1/2 cup diced Red Bell pepper

1/2 cup diced Onion

2 cloves Garlic, minced

1 Tbsp. dried Oregano

6 fresh Basil leaves, torn

1 pinch Salt and Pepper

Mozzarella cubes (I used string cheese)

2 cups Marinara sauce

What To Do:

• Preheat oven to 400 F
• In a small bowl, combine the Panko, half the Parmesan cheese and the olive oil. Combine mixture until evenly coated
• In a large bowl, lightly beat the egg. Add the chicken, red bell pepper, onion, garlic, oregano, remaining Parmesan cheese, basil, and pinch of salt and pepper. Mix well with your hands
• Lightly coat a muffin tin with cooking spray
• Place a couple of tablespoons of the chicken mixture in each (I made sure I had some extra mixture leftover)
• Nestle a cube of mozzarella in the center of the mixture
• Pat the chicken over the cheese to completely cover it (This is where I used the extra mixture I set aside to cover the cheese)
• Sprinkle the Panko mixture on top of each chicken mound, lightly pressing it into the meat
• Bake for 30 minutes until the chicken is cooked and the Panko is golden brown
• Let rest 5 minutes before loosening each cupcake from the muffin tin
• In the meantime, warm up your marinara sauce to serve with the chicken cupcakes

Crock Pot Balsamic Shredded Beef

I apologize for not posting in awhile. I have been trying to stick with simple recipes that my husband can help me out on. He does not like to look at recipes and follow directions, which I don't always follow the exact directions. 

There is nothing really more simple than cooking in a crock pot so this recipe is easy and definitely has a different taste to it. I was unsure at first of the taste, but it grew on me. It was a bonus that Kyle really liked it. Another one to add to the keeper section! :) 

Sorry, there is no picture this time. 

I halved the recipe since I am on Herbalife for breakfast and lunch. It still made plenty and I gave the leftovers to my in-laws to try. I also added in carrots...I love soft, caramelized carrots.

Ingredients: (Original recipe)

4-5 lb. beef chuck roast

3 cloves garlic, minced

1/4 tsp. crushed red pepper flakes (I added in more)

1 cup beef broth

1/2 cup brown sugar

1/4 cup balsamic vinegar

1 Tbsp. soy sauce 

1 tsp. kosher salt (I added in more)

My additions:

I also added a pinch or two of Cayenne pepper for more heat

more kosher salt

more crushed red pepper flakes

half a bag of small carrots

What To Do:

• Whisk together all the ingredients and add to the bottom of the crock pot
• Add roast
• Cover and cook on low for 8-9 hours