Slow, simple, shredded, and satisfying describes this week’s delicious recipes!  With just a handful of ingredients tossed together in your crockpot, you can come home to flavorful chicken ready to shred and enjoy as a main course, tossed into a salad, or skillet meal and leftovers for fast meals in the coming days.  Meal time does not need to be stressful, just flavorful! Enjoy!

Slow Cooker BBQ Chicken   


3 lbs (about 5-6 count) boneless, skinless chicken breasts

1½ cups BBQ Sauce

½ medium onion, grated (with juice)

1 Tbsp olive oil

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar


  1. Stir together all sauce ingredients in a 5-6 qt slow cooker.
  2. Add chicken and turn to coat. Cover and cook on high 3 to 4 hours or on low for 6-7 hours. Chicken is done when cooked through and easy to shred.
  3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.

From natashaskitchen.com


CrockPot Café Rio Shredded Chicken


2 pounds chicken – boneless & skinless
1/2 cup zesty Italian dressing
1/2 tablespoon minced garlic
1/2 tablespoon chili powder
1/2 tablespoon ground cumin

1 (1 oz) packet Ranch Dressing Mix (mix with 1/2 cup water)


  1.    Place all your ingredients except for the chicken into your crockpot. Stir.
  2.    Add your chicken
  3.    Cook on high for 5-6 hours or low for 7-8 hours. I flipped the chicken half way through.
  4.    Once your chicken is done, remove just the chicken and shred using 2 forks. Replace the shredded chicken back into the crockpot and mix well with the left over juice.
  5.    Serve in salads, burritos, tacos, burrito bowls!

From todayscreativeblog.net

Challenge of the Week: Give your water a refreshing makeover by adding a few wedges of lime, lemon, orange or other fruit.  My favorite method is to infuse sliced strawberries and orange in a pitcher of water over one or two days for incredible flavor!  If you already put fruit in your water, try a new fruit this week!

Kay Simms, MS, HFI, CSCS