Now we get to enjoy BBQ without having to go outside and stand over the grill in the heat of summer. Just five minutes of effort and 2 1/2 hours in your slow cooker yield chicken so juicy and tender, you might not go back to grilling! And this recipe is actually a three-in-one: throw in an extra breast or two to make BBQ chicken quesadillas, and save some of the juice to make shreddded BBQ chicken sammies.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.