Zesty Slow Cooker Chicken

6 frozen skinless, boneless chicken breast halves
1 (12 oz) bottle of barbeque sauce
1/2 c Italian salad dressing
1/4 c brown sugar
2 T Worcestershire sauce

Place chicken in slow cooker. In a bowl, mix barbeque sauce, Italian salad dressing , brown sugar, and Worcestershire sauce. Pour over chicken.

Cook on high for 3-4 hours or low for 4-6 hours. (We like to shred it with a fork and eat it on rolls)

Cinnamon Caramel Corn with Pecans & White Chocolate {AKA Cinnamon Bun Popcorn!}

12 C. popped popcorn (about 1/2 C. kernels)

1 C. roughly chopped pecans
1 C. brown sugar
3/4 tsp. cinnamon
1/4 C. Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C.)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

Place popcorn and chopped pecans in a large bowl and set aside. Combine brown sugar and cinnamon in a big, microwave-safe bowl. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. Remove from the microwave and add in vanilla and baking soda. Pour it over the popcorn and pecans.  Stir until evenly coated. Place on foil-lined jelly roll pan & bake for 30 min in oven at 250 degrees, stirring every 10 minutes. Remove from oven and drizzle melted almond bark over popcorn mixture.

*You don't have to bake the popcorn if you would rather eat it when it is still sticky. Or you can always not cook it for the full 30 minutes if you prefer. Cooking it makes it crunchy, like fiddle faddle.