We all have foods that bring us comfort, especially when a chill is in the air. For me, one of those meals is a twist on classic BBQ chicken with a baked potato.
I like to do my chicken in the Crockpot if I have enough time to let it cook. I start with a pack of boneless, skinless chicken tenders and then I mix up my sauce! I LOVE barbecue sauce, but adding two simple ingredients to a traditional sauce can give you something even more flavorful. Enter: worcestershire sauce and robust Italian dressing! I never measure, but it should be roughly 3-1-1 BBQ sauce, worcestershire sauce and Italian dressing depending on the amount of chicken you’re cooking. Simply mix it all together in your Crockpot and cook on low for about 3 hours. You’ll want to mix a little extra sauce to coat the chicken once it’s done since the slow cooker will make the sauce in the Crockpot a little watery!
I usually like to pair BBQ chicken with baked potatoes, but I was looking for something a bit different. I had a craving for really unhealthy, loaded baked potato skins, but thought this might do the trick instead…and it did! Preheat your oven to 400 degrees. Start by washing and slicing 4 small white potatoes in half.
Melt 1/4 cup of butter (I like unsalted) in an 8×10 baking dish. Then, sprinkle about a 1/4 cup of grated parmesan evenly over the melted butter. Add seasonings to taste…I used garlic salt and a sprinkling of Italian seasoning. Place your halved potatoes face down in the butter and seasonings.
Pop the potatoes in the oven for 40 minutes until the parmesan and butter make them all crispy! Instead of serving them with sour cream, I decided to stir some ranch mix into plain greek yogurt.
Enjoy this classic meal with a twist!