Crock Pots Barbecue Chicken Sandwiches

2 chicken breasts, boneless

1 bottle of barbecue sauce

1 bag on hamburger buns

Spray cooking spray into the crock pot and pour half the bottle of barbecue sauce into the pot. Place thawed chicken breasts on top of sauce and spread the remaining sauce on top of the chicken. Cook on low for 5 hours. Then take lid off and place chicken on a plate and shred it, placing it back in crock pot and mixing it into the barbecue sauce. Cook on low for 2 hours. Then serve with hamburger buns.

Crock Pot Chicken Parmesan

I found this recipe on Pinterest and made a few changes to it:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• 2 cups of shredded cheddar cheese, mixed with grated parmesan cheese
• 3 cups of marinara or spaghetti sauce
• 1 lb penne

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer the shredded cheeses on top of chicken, depending on how much cheese you like. Cover chicken and cheese with sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with cooked penne, as instructed on bag or box.

Baked Potato Soup

I found this recipe on Pinterest and made a few changes:

• 3 red potatoes, medium or large sized
• 1 1/2 cups chicken broth
• 1 1/2 cups fat milk
• Dash of salt and pepper
• 1/2 cup sour cream
• 10 tbsp shredded cheddar cheese
• 2 tbsp chives
• 4 slices bacon, cooked and crumbled

Wash potatoes and Pierce potatoes with a fork; Microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Put in refrigerator until cool. Then peel and crumble in pot. On medium heat, add chicken broth and milk to potatoes, mix with whisk, and bring to a boil. Add sour cream, chives, salt and pepper and cook on medium another 5-10 minutes, stirring occasionally. Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon. Serves 5.