Non-stick cooking spray
2 large tart apples chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup whole grain oats
3 tablespoons packed dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon (more or less to your taste)
2 tablespoons milled/ground flaxseed
1/4 teaspoon kosher salt
1/4 cup dried fruit (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds, pecans)
Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.
If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)
For the chicken
2 lbs. boneless skinless chicken breasts
1½ cups BBQ Sauce
2 Tbsp. butter
For the Easy Ranch Dressing
1 buttermilk ranch packet
1 cup + 2 Tbsp. buttermilk
1 cup mayo
⅛ Tsp black pepper
Sourdough or Ciabatta slider buns
Place the chicken, BBQ sauce, and butter (no need to melt) into a 4-quart or larger slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
While the chicken is cooking prepare the ranch dressing by whisking the ranch packet, buttermilk, mayo and black pepper until smooth. Cover and refrigerate.
Shred the chicken with 2 forks right in the slow cooker.
Preheat oven to Broil.
Split the buns in half, place cut side up onto a cookie sheet.
Brush the cut sides of the buns with olive oil.
Place under the broiler for 5-7 minutes, watching carefully until browned.
Remove the buns from the oven. Cut the garlic clove tip off, and rub the garlic onto the browned split part of the buns.
Assemble the sandwiches with the chicken and ranch.
Serve with carrot and celery sticks.