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.
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.