Shredded BBQ Chicken Sandwiches
adapted from the Ivory cookbook
2 lbs frozen boneless, skinless chicken breast
1 16 oz. bottle BBQ sauce
Place frozen chicken breasts in slow cooker with BBQ sauce. Cook on low for 6-8 hours, or high for 3-4 hours. Shread meat with forks. Serve on buns with desired condiments.
Oven Fries2 medium russet potatoes, scrubbed
Garlic salt and pepper
Preheat oven to 400 degrees F. Cover a cookie sheet with aluminum foil and coat generously with cooking spray. Cut potatoes in half; cut each half lengthwise and crosswise so you have a steak-fry shape. Place potatoes on foil and season to taste, tossing to coat evenly. Spray the top of the potatoes with cooking spray. Bake for 20 minutes, or until golden and tender, turning once.