Lately, I’ve just been throwing stuff in the crockpot and hoping it turns out. There are so many other things to worry about/spend time doing. Cooking just isn’t one of them right now. Don’t get me wrong. I actually do like to cook. When I have time… I haven’t had a surplus of that lately though, so the crockpot has been my helper. This is was so ridiculously easy and delicious. Healthy too-TRIFECTA! 🙂
- 6 Chicken Breasts (I only had time to partially thaw the frozen ones I had and it was fine)
- 1 Cup Pico de Gallo (or any salsa you have on hand/like)
- 2 Cans of black beans with the liquid
- 1 Onion diced
- 1 1/2 Cups Chicken Stock
- 1 Tsp Chili Powder
- 1 Cup Quinoa (could also use rice)
- 1 Adobo Chili finely diced
- Salt and Pepper to taste
- Throw it all in the crockpot on low for 5 hours (more wouldn’t hurt it, I don’t think). Shred the chicken with fork and enjoy!!
Below is a picture I took with my phone after I dumped it all in the pot. I often wonder what things look like before they cook, just to make sure I’m doing it right 🙂
This is another crowd pleaser at my house. Even though I sneak spinach in there! Hey, what’s not good smothered in a peanut sauce??
I originally got the recipe from Real Simple’s “10 things to do with rotisserie chicken” It’s the last one “Gingery Peanut Noodles with Chicken”, but made a few changes. One of which is that I don’t use a rotisserie chicken. I’m not a big fan of the dark meat, so I only use the breasts. To each his own though!Ingredients
- 1/2 cup peanut butter
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger (I cheat and use this)
- Box of Pasta or use Quinoa or…nothing at all. It’s great on it’s own! This time I used quinoa.
- 4-6 Chicken Breasts. Depends on how many people you have and how soupy you want it. I use 6 and either cube it and then cook or have the Huz grill them on the BBQ and then cube after (this is obviously my preferred choice :))
- 2 Tablespoons of Olive Oil
- Salt and Pepper to taste
- 5-6 cups of spinach.
2 green onions sliced (optional)
- Either cube the chicken breasts and cook in a large pan with a little olive oil, salt, and peopper or toss the breasts in olive oil, salt, and pepper and BBQ it and then cube.
Start to cook the pasta/quinioa/whatever you want to use/not use.
While all of that is cooking…
In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.
Add the peanut mixture to the cooked chicken, and toss in the spinach. Serve over the pasta, quinoa, rice or serve alone! Garnish with the green onions. DELICIOUS! I add Siracha on mine too~mmmmm.