Spicy BBQ Chicken {Crock Pot Recipe}

This is a post from monthly contributor Karen from The Saving Cents Mom.  


Spicy BBQ Chicken is a delicious crock pot recipe that is so easy to make.  Just put all of the ingredients in the crock pot and let it simmer all day.  It is the perfect dinner on nights when you don’t have time to cook.



Spicy BBQ Chicken Slow Cooker Recipe




  • 4-6 Chicken Breasts, thawed or frozen
  • 1 18 oz. Bottle of BBQ Sauce
  • ¼ Cup of Vinegar
  • 1 Teaspoon of Onion, minced
  • 1 Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Garlic, minced
  • ¼ Cup of Brown Sugar



1.  Put 4-6 chicken breasts into the crock pot.  I always pull the chicken straight from the freezer and put it into the crock pot, but you can use chicken that is thawed too.




2.  Add 1 bottle of BBQ sauce.  My personal favorite is Kraft BBQ Sauce but you can use any kind you prefer.





3.  Add a ¼ cup of vinegar to the crock pot.





4.  Add a teaspoon of minced onion, red pepper flakes, and garlic.





5.  Add ¼ cup of brown sugar to the crock pot.





6.  Cook on high for 4 hours or on low for 6 hours.


Prep Time: 15 minutes

Cook Time: 4-6 hours

Serves: 4-6 people






Serve Spicy BBQ Chicken with a side of brown rice and salad for a complete, delicious meal.


If you have any leftovers, shred the chicken and serve it on a bun to make Spicy BBQ Pulled Chicken Sandwiches.  I like to add just a little more BBQ sauce on top of the chicken when I make these sandwiches and serve them with homemade cole slaw and zucchini fries.  I love when you can make two meals out of one recipe.  It not only saves you time but money too.


What is your favorite crock pot chicken recipe?


This post is written by Karen from The Saving Cents Mom.  Karen is a mom who loves to save money!  She has two amazing children and a wonderful husband who she loves to spend time.  They enjoy reading books, playing outside, watching movies, and making memories.


See all of Sidetracked Sarah’s Printable Crockpot Freezer Meals HERE

Pumpkin Pie Cake – The Perfect Thanksgiving Dessert!

Pumpkin Pie Cake 3

Do you want to know the one dessert that I make multiple times a year in November and December?  Seriously.  Not only is it a huge hit with our own family, it’s also a hit among anyone and everyone we take it to.  I already made it for a party this past week and now we’ve made it again for my husband’s work Thanksgiving Dinner.  Next, I’ll make it for my side of the family’s Thanksgiving dinner and then again probably for our Family Reunion Christmas Party on my husband’s side.  Everyone always raves about it.  Everyone always asks for the recipe, too!

It’s like pumpkin pie with a crumbly cake topping, which makes it even better than pumpkin pie!  It’s delicious served with whipped topping on top.  Let me make it easy for you.  I will provide you a printable recipe, if you will just try it!  If you’re taking it to a group function, be sure to print out several recipes so that you can hand them out when everyone wants to know what it is you made!  I’m telling you, it’s good stuff.  :)

This cake came from a recipe book I started as a child.  I was homeschooled 10th grade through 12th grade, and while I was, when we’d cook something good, I’d write down the recipe so I could share it with my own family when I had one.  I’m so glad that I did!

Pumpkin Pie Cake

1 can pumpkin (29 oz)
4 eggs
1 can evaporated milk  (I always substitute with 1 1/4 cup of regular milk and don’t notice a difference)
1 1/2 cups of sugar or honey
1 t. ginger
2 t. cinnamon
1/2 . salt

1 yellow cake mix
1 cup chopped nuts
1 cup melted butter

  • Mix first 7 ingredients and pour into ungreased 9×13 cake pan. 
  • Sprinkle dry cake mix over pumpkin (drizzle butter over mix). 
  • Sprinklie with nuts. 
  • Bake at 350 degrees for one hour.

This “cake” is so good topped with cool whip!

Pumpkin Pie Cake 2

Be sure to print the recipe sheet here:   Pumpkin Pie Cake Recipe Sheet

Freezer to Slow Cooker Weeks 6 & 7 Printables AVAILABLE NOW


Freezer to Slow Cooker - week 6 & 7 - Printable meal plans

I remember when I first started doing these Freezer to Slow Cooker meal plans.  You all kept asking if there was an easy way to print them.  It has taken me a while, but I’ve finally have 8 weeks of these babies converted to printable PDF files that you can purchase if you want to.  Today, I’m releasing weeks 6 and 7 together!  That means I only have one more to convert into a printable for you before I’m caught up!  Of course, that only means I need to make more meal plans, but that’s OK, I’m ready for some variety in my life!


If you love the Crockpot Freezer Meals but want an easier way to print them, this is your chance.  For just $2.99, you can have that week’s menu in a PDF file.  That way you can have it printed out on your counter while you’re cooking and not leaning over a tablet, phone or computer!


Freezer to Slow Cooker Blank Week


In these very special e-cookbooks, you’ll find:

  • Photos of the recipes
  • 6 recipes
  • Shopping list
  • Assembly instructions
  • Labels for your freezer bags


The following recipes will be included:


Week 6

Slow Cooker Honey Parmesan Pork Roast
Slow Cooker Vegetable Beef Soup
Slow Cooker Chicken Enchilada Stack
Marinara Chicken & Vegetables
New Orleans Red Beans & Rice
Easy Crockpot Meatballs (Spaghetti & Meatballs)



Buy Today!

Week 7


Chicken Cordon Bleu
Broccoli Cheese Soup
Smothered Steak
Hearty Western Casserole
Crockpot Chicken Cacciatore
Shredded Pork Soft Tacos



Buy Today!


Or…..If you’d like to buy them together, you can save $1 for a limited time!  Get both ebooks for only $4.99.

Week 6-7 Collage

Add them to your cart below:

Add to Cart



Even if you don’t buy any today, I just want to know how much I appreciate you and your support.  Every click, every email, every comment, every interaction that you all give to me, means a lot to me!