Look, I get it, cooking dinner every night is not high on my list and not because I don't want to but lets face it, we are all busy these days.
I love and cherish my crockpot. (Am I showing my age by using that word instead of slow-cooker?) Lol because up until last winter, I had my moms original crockpot from the 70s with the old original plug. The only reason I ditched it was because I didn't want to come home to a burnt down house smelling like pot roast haha jk it actually burnt out after almost 40 years. Which let me tell you, coming home and smelling that wonderful aroma, not only makes your mouth water but will have your hubs drooling over the fact that he will think you slaved away all day prepping the family dinner...Mornings are typically rushed for us here, so I try to get everything prepped the night before (it is usually 10-15 mins max!!) so that all I have to do is toss it all in and fire up that slow-cooker baby and walk away for the day.
Now, if you are a nervous nelly and prefer to not leave it plugged in all day (which I have never heard of my neighbors or friends homes burning down because of the slow-cooker making dinner but anywho #remindertoself), you could cook that baby at night on low while you sleep.
Here are 3 mouth-watering recipes that I have collected from my pinterest and am excited to share with you all.
Slow Cooker Verde Chicken Chili
- 2 lbs boneless skinless chicken breasts
- 1 cup frozen corn
- 15 oz can white beans (cannelloni or great northern), drained and rinsed
- 1 cup salsa verde
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp hot sauce (Tapatio or something similar)
- ¼ cup chopped fresh cilantro, plus more for garnish
- mozzarella cheese and avocado for garnish, optional
- In your slow cooker, add chicken breasts, corn, beans, salsa, onion, garlic, jalapeno, chicken broth, cumin, chili powder, hot sauce, and cilantro; lightly stir to combine spices.
- Cover and cook on low for 9-10 hours, or high for 6-7 hours.
- Remove chicken from chili; shred using 2 forks. Place shredded chicken back into slow cooker; stir to combine.
- Serve topped with additional cilantro, mozzarella cheese, and avocado as desired.
- I like to top mine with a little Greek Yogurt
Crockpot Turkey Meatballs
[yields 25 med meatballs]