Best Shredded Barbecue in the Crock Pot

Simple Crockpot Barbecue Chicken

Yall, we went the aquarium about a week ago and can I tell you…I am starting to FEEL this pregnancy. We parked at III’s office downtown and walked to the aquarium to save a few bucks. Then we walked ALL OVER the aquarium. It was an absolute blast, and the kids loved it. (Especially “Hank” from Finding Dory!) But when we got home that afternoon it was clear that 1. I wore the wrong shoes and 2. I am starting to be very pregnant. Hello 3rd trimester. Luckily, I already had something in the works for dinner (yay! crockpot) and I was able to put my feet up while III took over the kids solo for a little bit! If you are in Atlanta I definitely recommend a stop at the Georgia Aquarium…it’s incredible!


So, who else loves the crock pot? I’m pretty sure the answer is everyone. Working moms, stay at home moms, one pot meal folks, guys that love anything that requires very little work… This shredded BBQ chicken recipe is great for weeknight family dinners or large groups. It’s easy, tasty, and makes great leftovers! Promise me you’ll give it a try soon!

crockpot barbecue chicken

Crock Pot Shredded Barbecue Chicken
Serves 6
Simple, effortless, and delicious barbecue chicken made in the crock pot
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Prep Time
5 min
Prep Time
5 min
  1. 2 pounds of boneless, skinless chicken breast
  2. 3/4 cup of Sweet Baby Ray's Barbecue Sauce
  3. 1/4 cup of Sticky Fingers Barbecue Sauce
  4. 1/4 cup of Italian Dressing
  5. 1/4 cup of Brown Sugar
  6. 1 tbsp Worcestershire Sauce
  7. 1 tsp garlic salt
  1. Season chicken breasts with garlic salt and place in the crock pot.
  2. In a separate bowl, mix together barbecue sauces, dressing, brown sugar & Worcestershire sauce.
  3. Pour on top of the chicken.
  4. Cook on HIGH for 3-4 hours.
  5. Around 3.5 hours two forks to shred the chicken and then allow it to continue cooking in the sauce until you are ready to serve.
A Step In The Journey
Barbecue Chicken Sliders

We love eating this chicken with King’s Hawaiian Rolls, but it would also be great on any bun or by itself. If you want to double the recipe it’s a great choice for feeding larger groups! Happy Monday. What’s for dinner at your house this week??

Barbecue Chicken Sliders Crocpot

Strawberry Granola Pancakes


Brunch is one of III and I’s “things.” We used to go to brunch EVERY Saturday…you know back when we were “DINKs.” Have yall heard that before? It stands for Dual Income No Kids. We loved it so much we even served brunch at our evening wedding. Waffle bar, omelette station, hashbrown casserole, the whole deal. However 7 years into marriage those days are long gone and while we still get to breakfast once, maybe twice a month most Saturday mornings are spent at home making breakfast in our kitchen and hanging out with the kids in our pajamas.  

It’s really more economical…breakfast is extremely inexpensive to make and probably the easiest meal to replicate what they serve you at the restaurant. (Unless it’s a Chick-fil-a chicken biscuit, of course). Plus little kids have a hard time waiting to eat breakfast until about an hour after they wake up, so eating at home is usually better any way you slice it. I made these strawberry granola pancakes a few weeks ago and they were a big hit. You could really use any fruit! And the best part for a sleepy mom, the recipe starts with a box pancake mix! Thanks to the Pioneer Woman for sharing the recipe. You can find it here, on Food Network. The only addition I made was using a tablespoon of vanilla as well, and I chose to use store bought granola. They are delicious! We top both pancakes and waffles with Costco’s Kirkland Organic Maple Syrup. It’s DELISH. Add it to your list, now.

strawberry granola pancakes

So what is your favorite breakfast dish? I’m not sure I could ever narrow it down to one thing! Hasbrowns? Pancakes? Eggs Benedict? And now I’m officially hungry.

Mexican Chicken Taco Bake

Taco Chicken Casserole Bake

Yesterday was III’s 33rd birthday! It was a great day (he was off work), and I hope to write up a quick recap soon. Birthdays should ALWAYS be celebrated, no matter the age! He took to the grill for dinner but when we were brainstorming what he might like this taco chicken bake came up. It is a new dish at our house and was a big hit.


The kids love most foods considered “Mexican.” Nachos are probably their favorite and this bake is a pretty close second. I try to do some type of Mexican dish a few times a month to satisfy all of our cravings! The beauty of this casserole bake is that you can really specify it to your families liking. 





Chicken Taco Casserole
Serves 6
Satisfying Chicken Taco Casserole with all of your Mexican favorites!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. Tortilla Chips
  2. 1.5 - 2 cups of cooked & shredded chicken
  3. 1 cup of Salsa
  4. 1 .5 tbsp Taco seasoning
  5. 1/2 - 3/4 can of black beans
  6. 1 can of Rotel
  7. 3/4 cup of sour cream
  8. 1 cup of monterey jack cheese
  1. Preheat the oven to 350 degrees.
  2. In a skillet heat shredded chicken, taco seasoning, 3/4 cup of salsa, 1/4 cup of water. Bring to a boil and then reduce heat to low and simmer for 10-15 minutes.
  3. Spray a 9x13 baking dish with non stick spray. Line the bottom with slightly crushed tortilla chips.
  4. In a bowl combine cooked chicken mixture, the rest of the salsa, Rotel, black beans (amount to your liking), sour cream, 1/2 cup of cheese and any other ingredients you would like (jalapenos, sauteed peppers and onions, etc.).
  5. Spread half of the mixture over the tortilla chips. Then repeat with another layer of tortilla chips and the rest of the mixture.
  6. Cook at 350 degrees for 20 minutes. Then top with crushed tortilla chips and remaining cheese and cook for another 5-10 minutes.
Adapted from Weight Watchers
Adapted from Weight Watchers
A Step In The Journey


 I think it’s served best with a little sour cream and guacamole. Also, I mention taco seasoning in the ingredient list. I love making my own…it’s SO easy! Here is the spice breakdown.



Chicken Stir Fry

How to Make Chicken Stir Fry

Yall, today is a monumental day in our house. As I type this very post there is an amazing lady who is helping us out and cleaning our house. I cannot even begin to describe how happy I am and thankful for a husband that loves me even though I can’t “do it all!” We have brought in reinforcements and for the first time in a LONG time, my whole house is going to be clean at the same time! Yall, this is huge. Before the floors would be clean or the bathrooms or maybe the kitchen, but never all of it…and so today is a glorious day! 

On to why you are here…lately I am trying to cook meals that include lots of veggies. III eats pretty much any vegetable in the known universe. Me, I am slowing branching out and finding more and more crunchy goodness to add to my palette preferences.

Chopped Veggies for Stir Fry

Most of the time when we eat vegetables around here it’s roasted veggies along side our main dish or crispy veggies dipped in humus at lunch, but there are other recipes we are trying that include a mix of vegetables and today I want to share with you one of those recipes.

Chicken and Veggie Stir Fry.

Chicken Stir Fry Recipe

I love this recipe because there is a lot of room to make it your own. You are free to choose different vegetables or maybe serve it over noodles instead of rice. Also you might use steak instead of chicken…lots of options all using a similar method!


1.5 cups of shredded rotisserie chicken
3 cups of chopped veggies (I used red, orange, and yellow peppers, zucchini, shredded carrots, and broccoli)
2 cups of brown rice
1 tbsp olive oil
2 cloves of garlic
1 cup of chicken broth
3 tbsp of soy sauce
2 tsp of sugar
2 tsp of cornstarch

Stir Fry Veggies


Chop all your veggies & shred your COSTCO (or anywhere!) rotisserie chicken.

In a skillet over medium heat add olive oil and garlic. Once the garlic is fragrant add in shredded chicken along with 3/4 cup of chicken broth, soy sauce and sugar. Cover and continue to cook over medium heat stirring occasionally for about 5 minutes. Add in vegetables. Cover and continue cooking for about 5 minutes, again stirring occasionally. In a separate bowl mix the remaining chicken broth and cornstarch. Pour in the mixture and stir until the sauce thickens. Serve on top of rice (cook according to package instructions) or noodles. Enjoy!

You can also buy and cook your own chicken (cubed) in the olive oil and garlic before adding the veggies and chicken broth!

Homemade Chicken Stir Fry

One Pan Garlic Crusted Chicken & Veggies

One Pan Garlic Crusted Chicken and Veggies

We had such a fun Valentines Day loving on each other & treating ourselves to some good heart shaped food (chicken biscuits, sandwiches, pizza) & a few sweets (cookie cake!). That means the rest of the week will be filled with healthier choices to make up for the damage. I know that healthy can sometimes be hard because a lot of the time healthy means more expensive and more time consuming, but I want to share with you a recipe today that debunks that thought! (This meal takes cost about $10 and took about 45 minutes start to finish!) I try to do these “one pan” meals at least once a week. It makes for easy cooking and quick clean up! I make sure and put at least one thing on the pan that I know the kids really enjoy so that even if they aren’t feeling the whole pan, what they choose to fill up on is still good for them. 

Cooked Chicken and Vegetables

This week we are eating garlic crusted chicken strips with sweet potatoes and green beans. Sprout can eat his weight in sweet potatoes and Chickadee is always up for chicken (I suppose it’s quite an appropriate nickname for her0. 

This recipe fed our family of four….we ate it all (probably had one extra chicken strip that could have been left over but III rarely lets food go unfinished unless it’s enough to be true leftovers)!

One Pan Chicken Dinner

You’ll need 1 package (about 6-8) of chicken strips, 1 sweet potato, and a solid double palm full of fresh green beans. You’ll need to peel, slice, and dice the sweet potato and snap the stringy ends off the green beans. For the chicken pour one bowl of olive oil and a tablespoon of minced garlic and in the other bowl add Italian bread crumbs.

Garlic Breadcrumb Dip

Dip the chicken in the olive oil/garlic mixture first, then coat in bread crumbs before placing on a pan covered with parchment paper. The sweet potatoes and green beans will go on the other half of the pan. Toss them in olive oil and garlic salt. 

0Chicken Veggie Pan

This chicken and veggie combination is packed with flavor. I love the taste and the ease of these one pan or one pot dinners! I am actually making another one later this week with pork tenderloin I’ll share with you soon. 

Delicious and Easy One Pan Chicken and Veggie Dinner

Garlic Crusted Chicken and Veggie Dinner
Serves 3
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Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
  1. 6-8 chicken strips
  2. Olive Oil
  3. 1 tbsp minced garlic
  4. 1/2 cup Italian breadcrumbs
  5. 1 sweet potato
  6. 1/3 lb of fresh green beans
  7. Garlic Salt
  1. Preheat the oven to 400 degrees and line a large sheet pan with parchment paper.
  2. In a shallow bowl pour about 1/4 cup of olive oil and add 1 tablespoon of minced garlic (2-3 cloves). In a second shallow bowl pour 1/2 cup of Italian breadcrumbs. Dip chicken strips first in oilve oil mixture and then in the breadcrumbs making sure to coat both sides well. Line down one side of the baking sheet. Sprinkle the top with extra basil if you would like!
  3. Peel, slice and dice the sweet potato and snap the ends off the green beans. Place on the other half of the baking sheet. Toss in oilve oil and sprinkle generously with garlic salt.
  4. Roast in the preheated oven for 20-25 minutes, turning the chicken and tossing the veggies about half way through until chicken is golden brown and veggies are roasted. Remove from the oven and serve warm!
A Step In The Journey