This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years. So easy in the crock pot, and the leftovers are great. This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti. Definite make again – below is with my changes.
Now that I’m juggling two horses after work on top of normal life and crazed studying, I’m suddenly becoming BFFs with our slow cooker. It’s so far allowing us to keep making healthy dinners even if neither one of us is home until after 7pm (and tired, who wants to cook after that?). This was a Cooking Light recipe that we liked, though it needed extra on all the seasoning – especially the salt and garlic. The only real change I made to the original (besides a heavier seasoning hand) was to use boneless, skinless chicken breast instead of bone-in…that’s just what we had. We’re mostly doing the low carb thing, so we did not server over pasta and it was just fine with a vegetable side. The below is with my changes to up the seasoning.
I saw this on a website, and I truly can’t remember where now. Either way, it seemed like a great, low cal idea – throw some chicken breasts in a slow cooker, dump a jar of salsa in, cook for a few hours and then shred the chicken. I went ahead and made some salsa verde for this, and it was a really easy, really tasty meal. It would be great in some tortillas, but we’re back on the eating lighter bandwagon, and it was actually delicious as is. We had this with black bean and corn salad on the side, and really loved it.
I am a big fan of Adobo, and I feel like it’s one of those “recipes” that is really just a guide. How it’s made just depends on how someone’s grandmother made it, so it’s just which old family recipe you prefer. I almost always do this in the slow cooker, and use chicken or pork interchangeably. I also feel like it’s a little different every time. For this one, I saw a recipe on Serious Eats that added ginger, and thought that sounded great…it was! This one is a make again, and though I think I prefer it with chicken, we had pork on hand so there you have it. I served this with roasted sugar snap peas and yellow peppers, and a brown rice mix.
I really enjoy Cuban food, but this was not something I have tried before. When I saw it on Skinnytaste, I thought perhaps it was worth a try, as it was pretty healthy when made with very lean ground beef (in this case I used 96%, but 93% would fine). I checked out some other recipes and will modify a few things next time because we like a lot of flavor, but this was quite good! Definitely a keeper recipe, and the great thing is that it can be made in the slow cooker! Directions for both below. We served this over brown rice with steamed broccoli on the side.
This was a very simple dinner in the slow cooker that tasted like it was far more work than it actually was. We really liked it; I didn’t make any changes to the original except to use split breasts only. Next time I might throw in some thighs or drumsticks, but just the breasts were excellent – very tender and flavorful. I think bone in is necessary to the flavor, and we just removed the skin before eating. I served this with asparagus for a very, very filling dinner. I originally got this recipe from a website called Recipegirl, and will definitely to back to see what else she’s got!
This was a very easy, healthy recipe for the crock pot that I got from Cooking Light. I halved the meat called for in the recipe because I only had one tenderloin on hand, but I didn’t halve the sauce….I thought it would be dry otherwise. I also added some snap peas and red peppers into the final produce, and used shirataki for the noodles. It was excellent! Made a lot, and very tasty leftovers for lunch.