My crock pot is my best friend. If I know I’m going to have a busy evening I can start dinner that morning and not have to worry about cooking during what I affectionately refer to as “the witching hour.” Around the time I’m getting ready to start dinner, Hamlette is usually getting tired and a little cranky. I often end up backpacking her in the mei tai just so I can get food ready for a family dinner when Hubby gets home from work. If he’s not working, usually he can hold her while I cook, but if he’s home we eat at an earlier time.
Ah, the joys of shift work!
Anyway, crock pots. I can’t recommend them enough. There are loads of crock pot freezer meals that you can make ahead of time and then just dump the bag of goodies into the crock pot that morning for a lovely, no hassle, dinner. This isn’t one of those, but it’s still really easy.
As an added bonus: zucchini is super delicious in curry, so if you grow zucchini, or have a neighbor who is always trying to give you zucchini, this is a good way to use it up!
1 pound chicken
1 1/2 cups chicken broth
1 zucchini, diced
4-6 cloves garlic
1/2 onion, chopped
2 Tbs dried basil
1 1/2 Tbs yellow curry powder
2 tsp salt
1 tsp fresh ginger, peeled and finely chopped
1 tsp chili powder
1 can full fat coconut milk
Fresh basil, chopped
- Combine everything but the coconut milk and the basil. Cover and cook on high for 3-4 hours or low for 6-8, until chicken is cooked through.
- 1 hour before serving add the coconut milk and shred the chicken.
- Serve over rice.
The last two days have been packed with things and I didn’t realize I hadn’t written until my head hit the pillow last night. If it had been earlier than 11 I might have gotten back up to post, but I figured I’d just write in the morning instead.
One day I’ll get organized. Maybe.
Anyway, I wanted to share my favorite crock pot meal. I found the original recipe on a website called “skinny” something, or at least it had some iteration of “low fat” in the name. I’m not a fan of low fat stuff, but the recipe seemed decent. So I changed it around a bit and came up with something super delicious (with plenty of good fat).
I need a new camera…
This makes enough for our family of 3.5 (one of us isn’t eating food yet) to eat at least 4 meals. I haven’t tried freezing it yet because it’s so good I actually look forward to eating it for lunch or a second dinner.
Tip to make this even easier:
If you’re cooking something that calls for a partial onion, dice the remaining onion and store in a tupperware in your fridge while you’re cooking. This way you can just dump the onion into the pot when you’re ready to start the crock pot.
Santa Fe Chicken
2 chicken breasts
1 medium onion, diced
4-5 cloves garlic, minced
1 bell pepper (any color), diced
28 oz diced tomatoes
16 oz black beans (drained)
4 oz diced green chilies
1.5 cups bone broth
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chili powder
1.5 teaspoons cumin
1/4 cup fresh cilantro, chopped (for garnish)
- Combine everything but the cilantro and avocado in your crock pot. Cook on low for 8-10 hours or high for 4-6.
- 30 minutes before serving, shred the chicken.
- Serve over white rice.