Here is the original pin.
This recipe I actually followed... almost exactly!
4-6 pieces boneless skinless chicken breasts, frozen or thawed
1 bottle BBQ sauce (sweet baby ray's was recommended and I happen to have some)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
I put the ingredients in the slow cooker and mixed them all together, then added the chicken. I also took the time to make sure each piece of chicken was coated in the sauce, but I don't know if that was necessary or just my OCD. You cook it on LOW for 4-6 hours, obviously longer if you put the chicken in frozen. The only thing that I didn't follow exactly was the red pepper flakes, I didn't quite add that many, I was worried it would be too much kick for my 3-year-old.
Here is how mine looked... so yummy!
2 lbs red potatoes (any variety works, really)
1/4 cup oil (I use canola)
3 Tbsp ranch powder (1 packet = 3 Tbsp)
Cut potatoes into pieces, I do larger pieces to save time. Place potatoes in a gallon-size bag that zips. Add the oil and powder. Seal and shake until evenly coated. Spread evenly on a cookie sheet, I line it with tin foil to make the clean up easier. Bake at 400 for about 30 minutes. The cook time will vary depending on the size you cut your potatoes, the type of potatoes you use, and of course your oven. Poke a potato with a fork to see if it is done, we like them cooked until the outside is crispy and the inside is nice and soft. This recipe, like all of mine, is very approximate, sometimes I sprinkle on extra ranch after I spread them out if it doesn't look seasoned enough. I also always make more than 2 lbs, so I almost never actually measure the oil, just pour til it looks good! The original recipe is from the back of the Hidden Valley Ranch Powder container.