You’ve probably experienced a time when you arrive home late from work, starving, and you dive straight for the chips, right? Or maybe you decide to just get some take out.
The key is planning ahead. It really helps if you have some tasty, healthy food waiting for you as you walk in the door!
Unwrap a frozen, fresh or defrosted chicken and place it in the crockpot. Add 1 cup of water, put the lid on, and turn the crock pot to low.
Don’t leave your crock pot next to anything that shouldn’t get warm. It will radiate some heat.
If you use a frozen chicken it will take longer to cook, so plan to start the process before you go to bed. That way it will be done by the evening the next day. Start a defrosted chicken in the morning and have it ready for dinner that evening.
Be sure to use the low setting. The meat will be especially tender and fall right off the bones.
Pair the chicken with roasted, sauted or steamed vegetable such as broccoli, cauliflower or green beans (so many healthy veggie choices!). The vegetables taste amazing with the chicken drippings drizzled on top. Add a side salad with raw veggies…. kale, red and yellow peppers, sprouts, shaved carrots or beets, avocado, zucchini or any summer squash, maybe a few apple slices and top your salad with olive oil, lemon juice, Himalayan salt and spices if you like.
Use the tasty leftover chicken to top your lunch salad the next day.
Experiment with other meats once you’ve mastered the chicken. Use a beef, pork, lamb, or goat roast. No matter what type of meat you use, cook it on low for that tender, fall off the bone effect.
When you’ve finished the meat, save the bones and make a broth…….. that will be in another blog… watch for it!
You can also cook complete meals with vegetables in the crock pot. Here’s a recipe for beef stew:
2lbs grass fed beef stew meat, cubes are best