Today is January 6, and some people know it as the Epiphany or Three Kings Day since it’s celebrated as the day the three kings arrive to see the Baby Jesus. Since we don’t take down our Christmas decorations until the Epiphany, and it’s almost always a work day, it’s a busy time for us. Since I want to keep everyone working (i.e. cleaning), I like to make a hearty-yet-delicious crock pot meal that keeps us warm and fed and energized until everything is put away. This BBQ chicken is the easiest thing to make, can cook all day or be started a few hours before dinner. I usually serve it with biscuits or Hawaiian rolls along with a side of homemade poppyseed cole slaw. And I always save the last of the Christmas cookies for dessert.
OMG! This uses FROZEN chicken breasts!! A blessing for those of us who forget to plan ahead. This is a recipe where it pays to know your slow cooker cooking times. If you're not sure, check the chicken after four hours so it doesn't dry out. Any brand of salad dressing, or homemade, will work. If you're out of dressing (which has happened to me) I just add two tablespoons each of olive oil and any kind of vinegar I have. It still tastes great!
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
- 6 frozen chicken breasts
- 1 cup of your favorite barbecue sauce
- 1/2 cup Italian salad dressing
- 1/8 cup brown sugar (optional)
- Place frozen chicken in a slow cooker.
- In a bowl, mix barbecue sauce, Italian dressing, and sugar. Pour over the chicken.
- Cook for 6-8 hours on low or 3-4 hours on high.
- Serve on rolls with a salad or coleslaw on the side.
I usually serve this with homemade coleslaw. My favorite is my poppyseed cole slaw with toffee peanuts on top. The sweetness of the salad goes well with the BBQ since I use a savory BBQ sauce. Although finding a sauce without sugar is like hunting for unicorns. LOL.