You get one crappy iPhone photo and THAT’S IT.
But it doesn’t take away from the awesomeness and easiness of this chicken. I’m kicking myself (figuratively AND literally) for not doing this sooner. How easy, you ask?
Put one pound of chicken breast and two cups of chicken stock in your crock pot. Low for 6-8 hours, or high for 4 hours.
YOU’RE DONE. I shredded mine in two seconds with a fork because it was so tender. I let it chill a little longer in the juice, but that’s completely optional.
I also diced an onion into some large chunks and threw it in there with some seasonings. You could add any veggies really: carrots, onions, bell peppers, etc. But at the end of the day, all you REALLY need is chicken and stock.
OMG WHERE HAVE YOU BEEN ALL MY LIFE.
Happy Wednesday, y’all!
I have never made a whole chicken, in the oven OR the crock pot. But guess what…I did it and it was tasty!!
I put one largely chopped onion, one largely chopped potato, a bunch of baby carrots, and one cup of chicken stock into the bottom of my crock pot.
I then seasoned the five-pound bird with salt, pepper, garlic powder, red pepper flakes, and some Italian seasoning. DON’T FORGET TO TAKE THE PLASTIC POUCH OF GIZZARDS OUT. That would not taste good in the crock pot.
I nestled the bird down in, and turned that sucker on low for about six hours. HELLO delicious-smelling house. When it was done, I let it rest a few minutes on the cutting board before my husband chopped it into pieces. We threw the pieces back into the juices and veggies while we got the rest of our dinner ready. We also stored leftovers in the juices, just so everything stayed nice and delicious.
Made it. Ate it. Loved it.
Buffalo Chicken Alfredo with Sweet Potato Noodles by Brittany Angell. Check it out.
Seriously, this meal is hearty, flavorful, and leaves you feeling OH SO HAPPY. I highly recommend a few extra dashes of buffalo sauce. And with your sweet potato noodles – I just boiled them instead of cooking in more oil. This brings the fat level down a tad. Make this even if you don’t really “eat paleo!!”
If you have spent some time in Nashville, you have proooobably tried, or at least heard of, hot chicken. I’m gonna go ahead and say that Prince’s and Hattie B’s are the most popular. There is even a Hot Chicken Festival every 4th of July! I know, right??
Well, recently there has been a tiny movement of Hot Chicken pop up here in Columbus, called Hot Chicken Takeover. So naturally, me and these clowns had to go on an adventure to find it.
They partner with a local co-op, and are only open Saturdays 12-5, and Sundays until they run out. If you’re in Columbus, check it out!! My only complaint? It’s only open two days!
I love me some crock pot meals, because they are just so easy. And ready when you feel like eating. This one took about 15 minutes to put together – can’t beat that!
2-14.5ounce or 1-28ounce can diced tomatoes
2 tablespoons tomato paste
2 bell peppers, diced
1 medium onion, diced
5 garlic cloves, minced
2 teaspoons italian seasoning
salt, pepper, red pepper flakes to taste
2 large, boneless skinless chicken breasts
1. Place all ingredients into crock pot except for chicken. Mix to combine.
2. Lay the chicken breasts on top of tomato mixture. Cook on high for 4 hours or low for 8.
3. About 30-45 minute before you are ready to eat, shred the chicken using two forks and mix it into the sauce. Let it continue to cook, allowing the sauce to thicken a bit. If you like a thicker sauce, add a little extra tomato paste at this point.
4. Voila! This would be great on pasta of course, but if you’re eating pale, just put it over your favorite veggies or eat it on it’s own. Easy and delicious!
So I’m eating a lot of salads these days, so I have to have some pretty darn good toppings. No plain chicken this week. So I HIGHLY recommend this delicious little seasoning combination for your chickens this week!
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 1/2 tablespoons paprika
- 2 tablespoons italian seasoning
- 1 tablespoon fine sea salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon celery salt
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon cayenne pepper
Season your chickens, and enjoy!! Paleo salad dressing recipe coming tomorrow…
Chicken and veggies are SO BORING, and so of course I’m always trying to find other ways to get my protein and veggies without sacrificing health and flavor. So this week, I tried a little recipe I found over at Paleo Plan. The very straightforward name is Garlic Chicken, Red Peppers, and Mushroom Sauce… and I have to admit, it wasn’t fabulous. It was only slightly more exciting than regular chicken and veggies. And it really didn’t make for very good photos, other than some good prep shots.
The recipe calls for just a little bit of coconut milk, which I guess I expected to create a sauce with a hint of coconut…but while it added some moisture, it really did not create a sauce. And I never tasted coconut. So that might just be me not knowing what coconut milk is really like.
I also chose to keep my chicken tenders in whole pieces rather than chopping them up. Just a personal preference. Still, I don’t think the flavors from the “marinade” really came through.
Regardless, it was fun to take the time to chop veggies and follow a new recipe – something I haven’t made time for in a while. Feel free to test this recipe out and let me know if you find a way to make it a little better.