Ingredients
1 bottle (18 ounces) barbecue sauce2 tablespoons brown sugar1/2 teaspoon garlic powder1/4 teaspoon paprika1-1/2 pounds boneless skinless chicken breasts12 cups chopped romaine2 avocados, peeled and chopped3 plum tomatoes, chopped2 small carrots, thinly sliced1 medium sweet red or green pepper, chopped3 hard-boiled large eggs, chopped6 bacon strips, cooked and crumbled1-1/2 cups shredded cheddar cheeseSalad dressing of your choice
Preparation
In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.
