Plenty of times, I am too tired, sick or otherwise just not up for cooking. Sometimes if it is something easy, I am more inclined to push myself to do something. That is certainly the beauty of many crockpot meals. A bonus is when there ends up being enough for leftovers.
One of my favorite meals of late is a chicken and veggie meal. I love pot roast, but I can often get a better deal on quality chicken. I use the chicken and vegetables in a similar way as I would a pot roast. If I add more water, it is more like a chicken soup, but I season it in a similar way as I would a beef pot roast.
When I cook the meal on low for about eight hours, the chicken is tender enough that it doesn’t need to be cut. I definitely appreciate that. I usually just use onion, carrots and potatoes, but sometimes I might add something from our garden like green beans.
Chicken Crockpot Recipe
Just load the crockpot with the following:
2-3 carrot stalks
3 russet potatoes
1/2-1 white onion
Other vegetables optional
Pink salt
Pepper
Garlic powder
Onion powder
Oregano
Paprika
1 pound boneless chicken breasts or thighs
2-4 cups water (depending on how much liquid you prefer)
I never measure my spices, but for everything other than salt and pepper, I usually use a generous amount. The meat seems to be the tenderest at eight hours on low, but I have also cooked it at four hours on high and it has been fine.
It is a simple recipe, but it is quite tasty. I feel good about eating it and my husband enjoys it as well. This really has become a go to recipe for me. I love the ease of crockpot meals and I know it is far better than eating out at some restaurant.
