This isn’t really a recipe. But more of a pro-tip. And by pro-tip I mean, LIFE ESSENTIAL.
Maybe a little dramatic.
But you know, with all sorts of life stuff, these little tips are how I survive dinner time.
I just feel like it’s my duty to make sure you all have this “recipe” in your back pocket.
It wasn’t until I had Gray that I became a loyalist to the crock-pot. You know, sleep deprivation. Full time job. KIDS. and all the other things that need attention. So basically, it keeps us fed. It’s the little things, really.
ps. you can make it with basically any type of salsa, mild to spicy. This just happens to be our favorite.
So, because you know, LIFE, I’ve been using our slow cooker quite a bit lately. Maybe you can relate? Here’s a few recipes that we’ve tried and loved that I thought I’d share.
Crockpot Indian Butter Chicken (healthy)
Adopted version of this crock-pot applesauce
next on my list! Slow Cooker banh mi rice bowls
Slow Cooker Salsa Verde Shredded Chicken
- 2 boneless / skinless chicken breasts
- 1 jar of salsa verde or a favorite salsa
Add the chicken to the slow cooker. Pour in the salsa verde. THAT’S IT. Cook for 4 hours on high or 8 hours on low.
When it’s ready, carefully remove and using two forks, begin to shred the chicken. Store in an airtight container.
October 17 2016