Crockpot BBQ Chicken

Don't feel like messing with dinner this weekend? Yeah, me neither. I feel like every cook needs a recipe like this in his/her repertoire. Some days, I really don't feel like cooking...or we have a lot going on....or I don't feel like it... :) No matter the reason, there can still be a warm, delicious meal waiting for you and your family.

This recipe is a Crockpot recipe, so it's not exactly fast, but it couldn't be any easier. You can even forget to start it until the afternoon and have a delicious and moist BBQ chicken dinner waiting for you. You can eat it any way you want- alone, on sandwiches, etc. I hope you enjoy it as much as we did!




Crockpot BBQ chicken


4-6 pieces boneless skinless chicken breasts, fresh or frozen
1 bottle BBQ sauce (I used Sweet Baby Ray's and it was amazing!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. Place chicken in Crockpot. Pour sauce over it and cook on LOW for 4-6 hours. You pretty much don't even have to stir it... how easy is that!?

Seven Layer Magic Bars

These bars are truly MAGIC!! They are a classic pot-luck and party treat that combines layers of sweet, salty, creamy goodness. They are truly simple and always a crowd-pleaser. Chocolate chips, butterscotch, and coconut are all caramelized and melt together on a crispy graham crust.



Seven Layer Magic Bars
yield: about 24 bars

No-Stick Cooking Spray
3 cups graham cracker crumbs (chocolate grahams will also work here! YUM!)
1 cup butter, melted (2 sticks)
1 (14 oz.) can Sweetened Condensed Milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour 3/4 of the sweetened condensed milk evenly over crumb mixture.

In a bowl, mix together all other ingredients, reserving 1/3 Cup of coconut. Spread evenly over the condensed milk and press down firmly. Top with remaining sweetened condensed milk. Top with 1/3 cup of coconut and press down firmly.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

**For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.