Ingredients
For Slow Cooker:
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2 cups chicken bouillon, (2 cups hot water + 1 Tbl. Better Than Bouillon Chicken base)
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3 large chicken breasts
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1 Tbl. paprika
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2 tsp. garlic powder
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1 tsp. cajun seasoning such as Slap Ya Mama
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1/2 tsp. onion powder
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1/2 tsp. regular black pepper
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1 bay leaf
For BBQ Ranch Dipping Sauce:
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1/2 cup thick sweet barbecue sauce such as Sweet Baby Ray's
Rest of Ingredients:
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1 cup barbecue sauce
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3 - 4 strips crisp cooked peppered bacon, crumbled (as much as you like)
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1 cup (firmly packed) [i]shredded sharp white or yellow cheddar, mozzarella & provolone blend, pepper jack, or a Mexican blend cheese[/i], your choice!
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1 large green green onion, snipped
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spring roll sheets
Instructions
In glass 2-cup measuring pitcher, add water and bouillon base. Microwave until simmering, stir until base dissolves. Pour into crock pot, turn on to High, and cover.Trim chicken of fat, season each side evenly with spices, place into crock pot. Add bay leaf and cover. Cook on high until very tender, about 5 hours.While chicken is slow cooking, make dipping sauce. In small bowl, stir together barbecue sauce and ranch dressing until well mixed and creamy. Taste, add more barbecue sauce or ranch dressing according to how you like it. Cover and refrigerate. *Barbecue sauce and ranch dressing can also be served separately.When chicken is tender, shred in crock pot with 2 forks, add barbecue sauce and bacon, stir well, and cook on low for 30 more minutes. Stir in snipped green onions, turn off crock pot and remove crock from cooking element to a heat-safe surface (such as a heavy rack or cool spot on the stove), to cool down. *Filling can be made the day before for extra ease when you want them.Preheat oven to 425º F.Take one spring roll wrapper and place into a pie plate of water to soften according to package directions, place onto a sheet of paper towel in front of you diamond shaped, if sheets are square. (*Round sheets work fine, too.) Sprinkle 2 tablespoons of shredded cheese in a line near center and not all the way to the side points. Top with 2 tablespoons chicken filling evenly across cheese. Bring up pointed end closest to you up over the filling and tuck under just a little underneath the filling. Fold in two sides, then roll up all the way sealing point to roll. Place onto parchment paper-lined baking sheets. Brush rolls with canola oil. Continue with rest. (You'll need one regular baking sheet, and one half-sheet or smaller one.)When oven is fully preheated, bake rolls for about 20 minutes until crispy and crunchy on the outside. (Turn oven to Low broil and broil for 1 minute for extra-crispy if desired. WATCH so they don't burn!)Serve hot with dipping sauce. Enjoy!
