The crockpot/slow cooker and corresponding recipes are wildly popular among working moms, dads, and singles alike. It allows you to prepare a delicious, nutritious meal that you prepare the night before/morning of the day that you want to eat it, stick in the crockpot and cook slowly all day and is ready for you when you get home from your day at the office. There are TONS of recipes floating around online but this one is Whole 30 compliant (ie. no cheese, no sour cream, no tortillas). I prepared all the veggies Monday night and let it cook all day Tuesday. Here's what you'll need.
Materials- Cutting board
- Sharp knife
- Crockpot
- Teaspoon
- 1 cup measuring cup
Ingredients
- 3 peppers (one green, one yellow, one red)
- 1 sweet onion
- 1 lb of chicken (thawed)
- Crushed red pepper
- Crushed cayenne pepper
- Garlic powder
- Water
Directions
Dig out your crockpot and set it up for the morning. Slice up your onion and peppers and place in the fridge for easy assembly in the morning.
Day of cooking, place the peppers and onions in the crockpot first.
Place the chicken breasts on top of the veggies, like so.
Add 1-2 teaspoons of each spice listed above to the crockpot.
Then pour the cup of water over everything.
Put the lid in place and program the crockpot for the appropriate time--for me, that was 10 hours.
Go to work, run your errands, do your thing. Fast forward to the finished project. This is what it looks like when the lid first comes off. It will look burnt, but it isn't.
Take a knife and fork and shred the chicken. It will be so tender it will virtually fall apart.
Dish up and serve! It's a medium spice the way I have made it.
Like always, put any leftovers in a microwave safe container. Now you have lunch for the next few days.
What is your side dish with it?
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