Slow Cooker BBQ Chicken Sandwiches and Pudding Cookies

After a day with the flu, we are back to normal working order.  I couldn’t even walk up the stairs without getting winded.  Ironic considering I could run a 3:34:00 marathon and not be winded.  Thankfully my husband (the only spared) stepped up and took care of the sick baby, while our oldest daughter and I lay lifeless on the floor covered with blankets.

  

To ease back into reality, I resorted to the slow cooker for dinner.  The Shredded BBQ Chicken Sandwiches were an easy meal for my first day back to health. 

One of the projects on my to-do list before getting sick was to straighten up the pantry.  To keep the baby content while I cleaned, set her on the floor with a few toys.  Within a few minutes she was getting antsy.  So I set her in the Lock N Lock Inplus Wing Basket; her first playhouse.  She turned into a happy clam. She sat in there until I picked her up to eat dinner. 

One of my favorite results from cleaning the pantry is finding overstock items that I can use to create fun food combinations.  After discovering an overabundance of vanilla pudding, we made Vanilla Pudding Cookies.  A quick alternative to your traditional morsel cookies.

Shredded BBQ Chicken Sandwiches

Serves 6

1 ½ pounds skinned and boned chicken thighs

1 cup ketchup

¼ cup brown sugar

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1 tablespoon yellow mustard

1 teaspoon ground red pepper

½ teaspoon garlic salt

6 whole wheat hamburger buns

Place the chicken thighs in a 4-quart or larger slow cooker.  In a small bowl, combine the ketchup, brown sugar, Worcestershire sauce, cider vinegar, yellow mustard, red pepper, and garlic salt.  Pour over chicken.  Cover and cook on high for 1 hour.  Reduce heat to low and cook for 5 to 6 hours.  Remove chicken from sauce; shred chicken.  Stir shredded chicken into sauce.  Spoon mixture evenly onto buns. 

Pudding Cookies

Makes 3 dozen cookies

2 eggs

2 cups baking mix

1/2 cup milk

1/3 cup vegetable oil

2 (3.5 ounces each) packages instant vanilla pudding mix

1 cup mini semisweet chocolate chips

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  Combine the eggs and baking mix. Mix in the milk and oil. Stir in the pudding and the chocolate chips.

Drop by teaspoonfuls onto the prepared baking sheet. Bake at 350 degrees for 10 to 12 minutes.