BBQ Crockpot Chicken {guest post}

Today I am excited to have Becca from How I Roll visiting with me! She is sharing a delicious recipes for some crock pot chicken- yummers! Go and give her some bloggy love and on Facebook, twitter, or on bloglovin!

Hey y’all! My name is Becca and I’m from How I Roll!

I’m so happy to be filling in for Michelle today. A little bit about yours truly:

I’m from Memphis, TN

Happily married to Joe and mama to Gabe (who is almost 2!)

By trade, photographer and graphic designer (WAHM)

Coffee addict & Blues lover

Hobbies: cooking, camping, exercising, reading and singing/writing songs

My favorite shows: Project Runway & Pioneer Woman

And since I love to cook and the crockpot is my BFF, I wanted to share a super easy, delicious recipe that’s a hit in our house: BBQ Crockpot Chicken! (Because I should know something about BBQ, right?)

6 boneless, skinless chicken thighs

1 medium yellow onion

1 green bell pepper

2 stalks of celery

2 cups baby carrots

half a bottle of your favorite BBQ sauce  – I prefer Corky’s regular

1 cup of chicken stock

1/2 cup of water

 1 tbsp Seasoned salt

1 tbsp Mrs. Dash

1/2 tbsp Garlic powder

Chop up the onion, bell pepper and celery into bite size pieces. Throw all your veggies in the crockpot. Put the chicken thighs on top and cover them with your seasonings. Add the chicken stock, bbq sauce, half the water and stir. Add more water if it starts looking low after a few hours. Once the veggies break down it may seem to have more liquid. Cook on low for 5-6 hours. Feeds 4 to 6 people.

You can shred up the chicken and eat it on sandwiches (with some slaw and your BBQ sauce, yum!) or you can do like me and put on top of some rice! It makes for some amazing leftovers or a tasty lunch tomorrow!
Thanks Michelle for having me!