I have 2 that I bounce between if I ever do feel like changing things up.
2 chicken breasts, half a sweet onion/Vidalia sliced, 8 oz can of sliced mushrooms, 14oz can of mixed vegetables, 28oz can of “small red beans.” I don’t measure seasoning so all I can say is: one metric fuckton of paprika, sprinkle of cayenne pepper, 1/8 metric fuckton of curry powder, 1/8 metric fuckton of granulated garlic, decent sprinkle of garlic salt or regular salt, drizzle of olive oil
The other I don’t have the cans for this week so I’m not sure of the volume, but similar size to the beans just chickpeas/garbanzo beans instead, same vegetables, same mushrooms, same onion, similar size can of the vegetables but of collard greens. 1/2 metric fuckton of granulated garlic, 1/2 metric fuckton of dried parsley, decent sprinkle of garlic salt or regular salt, drizzle some olive oil and small drizzle of soy sauce. Same 2 chicken breasts.
I usually start beans on the bottom, sliced onion, then chicken and seasoning, then the veggies on top. For the chickpea one I pour the liquid from the can in there as well, apparently it’s a decent source of protein. Obviously you don’t need the collard greens or mushrooms if you don’t like them, I just made these recipes up they didn’t come from anywhere specific.
Edit: forgot to add, when it’s done I just pull the chicken apart so it’s “shredded” and mix it all together.
Every time I try chicken breasts in the slow cooker they come out bland and flavorless, no matter how much spice, herbs, or veggies I use. What’s your approach on this? Whole breasts? Butterfly? Diced?
I start with the whole breast while cooking then shred after. I think shredding them and ensuring they’re mixed with everything right after cooking helps, but I never eat it right from the crockpot so it could just be reabsorbing the spiced liquid as it cools in the fridge that is doing the trick.
Edit: I also only cook on the “low” setting even though it says 10 hours, I never let it go much longer than 3 or the chicken gets too “well done” just gotta do your typical chicken testing whether with a meat thermometer or pulling it apart to see/feel the texture.
Get pork shoulder from the grocery store. Usually sold in, like, 10lb hunks for $2 per lb. Super cheap. Get a can of chipotle peppers in adobo sauce from the mexican section. Put the whole hunk in the slow cooker and dump the peppers and sauce over it. Put it on low before you leave for work. At dinner time, pull the pork apart with 2 forks to shred it. You have taco meat for at least a week for one person.
A slow cooker and an ability to eat the same thing every day makes meal prep incredibly simple for me lol
Every Sunday I spend like 20 mins prepping the food for the slow cooker, pop it in, and then I walk away for 3 hours. Lunch for the whole week done!
Well, don’t leave us hanging. What do you make? I need those easy meal prep recipes.
I have 2 that I bounce between if I ever do feel like changing things up.
2 chicken breasts, half a sweet onion/Vidalia sliced, 8 oz can of sliced mushrooms, 14oz can of mixed vegetables, 28oz can of “small red beans.” I don’t measure seasoning so all I can say is: one metric fuckton of paprika, sprinkle of cayenne pepper, 1/8 metric fuckton of curry powder, 1/8 metric fuckton of granulated garlic, decent sprinkle of garlic salt or regular salt, drizzle of olive oil
The other I don’t have the cans for this week so I’m not sure of the volume, but similar size to the beans just chickpeas/garbanzo beans instead, same vegetables, same mushrooms, same onion, similar size can of the vegetables but of collard greens. 1/2 metric fuckton of granulated garlic, 1/2 metric fuckton of dried parsley, decent sprinkle of garlic salt or regular salt, drizzle some olive oil and small drizzle of soy sauce. Same 2 chicken breasts.
I usually start beans on the bottom, sliced onion, then chicken and seasoning, then the veggies on top. For the chickpea one I pour the liquid from the can in there as well, apparently it’s a decent source of protein. Obviously you don’t need the collard greens or mushrooms if you don’t like them, I just made these recipes up they didn’t come from anywhere specific.
Edit: forgot to add, when it’s done I just pull the chicken apart so it’s “shredded” and mix it all together.
Every time I try chicken breasts in the slow cooker they come out bland and flavorless, no matter how much spice, herbs, or veggies I use. What’s your approach on this? Whole breasts? Butterfly? Diced?
I start with the whole breast while cooking then shred after. I think shredding them and ensuring they’re mixed with everything right after cooking helps, but I never eat it right from the crockpot so it could just be reabsorbing the spiced liquid as it cools in the fridge that is doing the trick.
Edit: I also only cook on the “low” setting even though it says 10 hours, I never let it go much longer than 3 or the chicken gets too “well done” just gotta do your typical chicken testing whether with a meat thermometer or pulling it apart to see/feel the texture.
nacho cheese
Get pork shoulder from the grocery store. Usually sold in, like, 10lb hunks for $2 per lb. Super cheap. Get a can of chipotle peppers in adobo sauce from the mexican section. Put the whole hunk in the slow cooker and dump the peppers and sauce over it. Put it on low before you leave for work. At dinner time, pull the pork apart with 2 forks to shred it. You have taco meat for at least a week for one person.