What a week it's been! We've had some nasty sickness in our house all week long and I'm so glad it's finally gone! My youngest daughter had a fever for 7 days, the other kids had activites going on each night and then my husband had to work in Chicago for a couple of days.....so to say the least, this momma is worn out.
Anyways, enough with my rant. Let's move on to the food. I love using my crockpot whenever I can, it makes my life so much easier. I love being able to throw everything in there in the morning and then when 5:30 comes around supper is already done. I made this the other night when the hubby was in Chicago and things were still crazy around here. This chicken couldn't get any easier, you literally can just dump everything in the crockpot and walk away. Plus the flavor is wonderful and the chicken is very moist. These fries are also super simple, the girls even loved adding the seasoning to them!
Crockpot Barbecue Chicken
2 boneless, skinless chicken breasts (I even threw them in frozen)
1/2 bottle Barbecue sauce (I used Sweet Baby Ray's)
1/8 cup vinegar
1/8 cup brown sugar
1 garlic clove minced
Mix barbecue sauce, vinegar, brown sugar and garlic together. Place chicken in crockpot. Pour sauce over chicken and cook on low for 4-6 hours.
2-3 medium russet potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Cut potatoes into 1/4-inch julienned stripes. Rinse well and pat dry. Drizzle with olive oil and sprinkle with salt, garlic powder and pepper; toss to coat. Arrange in a single layer on a large baking pan coated with cooking spray.
Bake at 400 for 25 minutes or until lightly browning, turning once.