Crock-Pot BBQ Chicken Sliders

Here is another variation of cooking chicken breasts in your Crock-Pot! It is so moist and great to have leftover!

Crock-Pot BBQ Chicken Sliders

• 6 boneless, skinless chicken breasts
• 1 (18 oz.) bottle BBQ sauce (I use Head Country)
• 8 hamburger buns

Place chicken breasts in bottom of greased Crock-Pot. Cover with BBQ sauce and stir until chicken is evenly coated. Cook covered on LOW for 5 hours. Shred chicken with fork in Crock-Pot and serve on buns.

Sensational Sides: Ramen Salad

This delicious salad makes for a great side for any spring or summer BBQ! Thanks to my mom for the recipe!

Ramen Salad

• 1 (16 oz.) pkg. coleslaw mix
• 1 (2 oz.) pkg. slivered almonds
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 5 green onions, chopped
• 3/4 cup frozen sweet peas, thawed
• 1/4 cup unsalted sunflower seeds
• 1 (3 oz.) pkg. Ramen noodles, crushed

Dressing

• 1/2 cup canola oil
• 1/4 cup sugar
• 2 Tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. pepper
• seasoning packet from Ramen noodles (I use chicken flavor)

Combine salad ingredients in large bowl. In a separate small bowl, mix together dressing ingredients. Pour dressing over salad and toss immediately before serving. 

Crock-Pot Stuffing-Topped Chicken

Tried this new Crock-Pot chicken recipe tonight, and it was a big hit with my husband! It was so easy to put together and the chicken was very moist with a delicious savory flavor. If you love stuffing like we do, it is definitely worth trying!

Crock-Pot Stuffing-Topped Chicken

• 6 boneless, skinless chicken breasts
• 6 slices swiss cheese
• 1/4 cup skim milk
• 1 can (10 3/4 oz.) 98% fat free cream of chicken soup
• 1 box Stove Top Savory Herbs stuffing mix
• 1/4 cup margarine, melted

Place chicken breasts in the bottom of greased Crock-Pot and top with cheese slices. In a small bowl, combine milk and cream of chicken soup and pour over cheese and chicken. Then top with dry stuffing mix and pour melted margarine over all. Cook on LOW for 4-5 hours.

Sausage Queso Dip

Sausage Queso Dip

• 1 box (32 oz.) Velveeta cheese
• 1 pkg. (8 oz.) cream cheese
• 1 can (10 oz.) Rotel
• 1 can ( 10 3/4 oz.) cream of mushroom soup
• 1 lb. sausage, browned

Brown sausage in skillet and set aside. Cut Velveeta and cream cheese into cubes and combine with Rotel and cream of mushroom soup in Crock-Pot on LOW for 1 to 1 1/2 hours, stirring frequently, until ingredients are completely melted. Then stir in sausage and serve with chips.

Oreo Truffle Brownies

I love brownies, and I love Oreos, so when I found this recipe on Pinterest that combined them both, I knew I had to try it! I have made them for several events since, and they have been a huge hit with many people requesting the recipe, so here it is!

Oreo Truffle Brownies

• 1 box brownie mix (plus ingredients listed on box)
• 1 pkg. Oreos, crushed
• 8 oz. cream cheese, softened
• 10 oz. chocolate almond bark, melted

 Start by making your favorite boxed brownie mix as directed on the box in a 9x13 baking dish. I always use Pillsbury Family Size Chocolate Fudge Brownie mix. Allow brownies to cool.

Crush Oreos and set aside about 1/2 cup. Then combine the remaining crushed Oreos with softened cream cheese and mix well.

Spread Oreo mixture evenly over cooled brownies.

 Top with melted chocolate almond bark.

Sprinkle 1/2 cup crushed Oreos over chocolate. Cover and refrigerate for about 2 hours until set. 

Crock-Pot Pesto Chicken

Another delicious and easy recipe for you to try in the Crock-Pot!

Crock-Pot Pesto Chicken

• 7 boneless, skinless chicken breasts
• 1 (8 oz.) jar pesto
• 1 (1 oz.) pkg. ranch dressing seasoning mix
• 1/2 cup chicken broth

Place chicken breasts in the bottom of greased Crock-Pot. Add pesto, ranch mix, and chicken broth and stir until evenly mixed. Cook covered on LOW for 6 hours. Serve over pasta.