Once again, it’s been awhile. Thank you to those of you who have born with me through my many inconsistencies in blogging lately. My baby is due to make his appearance very soon, so I can’t say that I am back for good right now, but I plan to at least post occasionally until we get out of the newborn stage.
We had company this weekend and the hubby made the comment that this was the best he’s eaten in a while…referring to the fact that he hasn’t gotten many home-cooked meals lately. Unless you count boxed macaroni and cheese. Or peanut butter sandwiches, pancakes, and egg scrambles…that he made.
I’ve decided to try to be a little better about cooking these last couple of weeks before the baby comes. I tried using an online menu plan service recently, but it just didn’t work out for me. I love the company that produces them and the meals were tasty, but I had a hard time getting excited and motivated to cook when I didn’t plan the meals myself. Also, they were all completely new recipes that I had never tried before (with no pictures!), and when I don’t have much energy to begin with, it’s difficult to get excited about a meal I’ve never had before. So I decided to break from my norm this week and cook mostly all meals we’ve eaten before. I can know what to expect, look forward to them, and the best part is that they are all super easy.
I usually like to make my own sauces from scratch, but the folks at BBQ Pit Stop were kind enough to send me a complimentary jar of Blues Hog barbecue sauce to try out. We can be kind of picky over at my house about sauces, so I wasn’t so sure about this, but the hubby raved about the sauce on this barbecue chicken. I’m not a big barbecue fan, but the sauce was tasty, and not too spicy for my taste buds. (I will add 2 disclaimers to this though, the spice flavor did intensify a bit by the next day for leftovers, although it still wasn’t that spicy. Also, I was a bit disappointed to see high fructose corn syrup on the ingredient list, since that’s one of those processed ingredients we try to avoid. I’m thinking they need to come out with a HFCS-free version, and the hubby and I will be eating it up!)
With a jar of barbecue sauce already made up and a crock-pot (or slow cooker, whichever you prefer to call it) to boot, this recipe is so easy that my 18 month old could do it. Well, nearly, anyway. I would want some of the sauce actually on the chicken though.
We all need no-brainer meals like this one sometimes. These barbecue sandwiches would be perfect for the upcoming fourth of July holiday. They’re easy and “hands off”, so you can focus your time in the kitchen on other things while still having a very tasty main dish. Have a blessed and happy 4th!
- 3-4 boneless, skinless, chicken breasts
- 1 jar of your favorite barbecue sauce (I used Blues Hog sauce)
- Place ingredients in slow cooker on high for 3-4 hours. Remove chicken and shred before serving.