I loved that I could prep everything ahead of time and let it just cook all day. The mix of the zesty dressing and BBQ sauce makes the chicken so good. We ate it how she suggested, over sweet potatoes which is something I never would have thought of on my own, but it is SO good! The next day I make sliders with the left over chicken or I've even used it to make tacos and/or quesadillas.
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| (I don't usually use the thin sliced breasts, but this was all my store had on that day!) |
Zesty BBQ Chicken
Ingredients:
4-6 chicken breast
1 bottle Zesty Italian Dressing (we like Kraft)
1 bottle Sweet Baby Ray BBQ sauce
Directions:
Place chicken breasts in bottom of crockpot sprayed with Pam.
Cover with dressing and BBQ sauce.
Cook on low for about 6 hours or until chicken falls apart easily.
Remove chicken and shred with two forks.
Strain remaining sauce to use as topping.
Like I mentioned above, we eat this chicken over baked sweet potatoes and for that I generally use 4 sweet potatoes. I wash and dry them first. Then pierce them with a fork all over, spread olive oil on the skin and sprinkle with a little salt. Place them on a baking sheet lined with foil and bake at 400 degrees for about 45 minutes to an hour based on the size of your sweet potatoes. When they are done the skin should wrinkle a bit, the caramelized juice will start to ooze out and a fork should slide in easily when they are fully cooked. When you are ready to serve simply slice the sweet potatoes in half, smoosh the sides to make room for the chicken. After topping with chicken you can drizzle some of the extra sauce on top and even add a little shredded cheese (not pictured).
The chicken is also delicious as a BBQ sandwich or you can make little mini sliders on Hawaiian Rolls, which my kids love! It's a simple, no fuss dinner recipe that my family loves!
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