Slow-Cooker Freezer-Friendly // Morgan's Menus

 BBQ CHICKEN:

*2 to 3lbs chicken breast *1/4 cup brown sugar *1/2 Italian dressing *18oz. barbecue sauce *2 TBSP Worcestershire Add all ingredients into slow cooker, mix to combine. Turn heat to High setting for 3 to 4 hours OR Low for 6 to 7 hours.

SEASONED BACON: *12oz. thick cut original bacon *Grill Your Ass Off Pork Rub On a parchment lined baking sheet, cut bacon strips in half & arrange, ensuring all bacon is laying flat & not overlapping. Sprinkle with pork rub (OPTIONAL: use a mix of paprika, cracked pepper & brown sugar overtop). Flip & sprinkle seasoning on other side. Bake at 400•F for 13 to 15 minutes per side, flipping halfway through, adding more time if you like more of a crisp! Once the bacon is cooked, transfer to a plate lined with a few paper towels to absorb any excess grease. Set aside. BAKED POTATOES: *3 Russet potatoes *1 to 2 TBSP olive oil *salt Once your chicken has roughly an hour and a half left to cook, start your potatoes. Thoroughly wash & dry potatoes, once on a baking sheet, evenly coat all sides with olive oil. Sprinkle salt on each side. Bake at 400•F for 1.5 hours, flipping halfway through. OPTION: If you're running short on time, prick potatoes a few times with a fork & microwave for 6 to 10 minutes. Check while microwaving & turn about halfway through, then bake at 400•F for 25 to 30 minutes! TOPPINGS: *sour cream *double pepper habanero & jalapeño shredded cheese *green onion *seasoned bacon (recipe above) *Salt Lick Spicy BBQ Sauce

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