Zesty Crock Pot BBQ Chicken

I just discovered this linked from someone's blog to someone else's blog. I love that you can put the chicken in still frozen and there's only a few ingredients.

INGREDIENTS:

6 frozen boneless, skinless chicken breast halves
12oz bottle barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 T. Worcestershire sauce

DIRECTIONS:

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred chicken and eat on buns or baked potato.

Note: this can be frozen in ziplock baggies and later thawed in the fridge over night. Reheat in the microwave or in a skillet.

Chicken Pot Pie

I got this recipe for allrecipes.com, but eventually made a few of my own changes after making it a few times. This recipe is great for several reasons: One, that it is a healthy version of most pot pies; Two, the chicken doesn't need to be pre-cooked; Three, it's really yummy! (otherwise I wouldn't be posting it, eh?)

Prep Time: 20 min
Cook Time: 50 min
Ready in: 1 hr 10 min
Yield: 1 9inch pie

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1/2 cup sliced celery
3 small cubed potatoes
1/3 cup butter
3/4 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups chicken broth
1 cup milk
2 (9 inch) unbaked pie crusts

DIRECTIONS

Preheat oven to 375 degrees F
In a saucepan, combine chicken, carrots, potatoes, and celery. Add water (with chicken bullion cube) to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place bottom crust in pie dish, brush with egg whites and bake for 5 minutes
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Brush top with excess egg whites.
Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.