This is another one of those easy to prep Crockpot meals. It can be vegetarian or you can add chicken if desired.
2 cans black beans drained or about 1/2 bag (of 1 pound bag) cooked from dry beans
1/2 onion, diced
1 jalapeño, seeded and diced
1 garlic clove, minced
8 oz tomato sauce
1 can diced tomatoes
1 1/2 tsp oregano
1/2 tsp thyme
1/2 tsp black pepper
1 tsp salt or more
2 chicken thighs, cooked and shredded (may be omitted or more may be used)
6 cups chicken broth (or vegetable broth)
1/2 cup cilantro
Place all ingredients except cilantro in Crockpot. Cook on high for 4-6 hours or low for 6-8 hours. Add in cilantro about 10 minutes before serving.
This is one of my go to simple meals. It requires no chopping and can be left alone for a bit while attending to other things. Variety can be achieved by changing up the meat, using green curry paste instead, clanging the rice, or changing which vegetable mix to use. You can also use this as a way to use up almost any random vegetable you have sitting around.
1 T olive oil
1/2 jar Thai kitchen red curry paste
1 can coconut milk
2-4 cups additional coconut milk from a can or carton
2 cups shredded, pre-cooked chicken
3-4 cups frozen Asian vegetables (any mix is fine)
4-5 green onions (optional)
1 cup matchstick carrots (optional)
Juice of 1 lime
2-3 T. Fish sauce
Additional salt if desired
Heat the oil and curry paste for 2 minutes. Add coconut milk and stir. Add chicken and vegetables. Add any additional coconut milk that’s needed to cover vegetables and chicken. Cook until chicken is warm and vegetables are to desired tenderness. Add lime and fish sauce. Salt to taste and serve over rice.
This was a delicious chicken . I followed the instructions, but used dairy free butter (earth balance ) instead of regular butter. Since the instructions are simple and I just changed the butter, I’m referring you to their site (see previous post about children😊) Enjoy !
Original recipe : https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/
This is a beautiful meal that I made for my in-laws awhile back. Unfortunately, I don’t have a picture of it at this time because I was taking a break from blogging because I just didn’t have capacity (I recently had my second child. They are lovely and made it much higher on the priority list than my blog 😁).
I actually didn’t change a thing and the directions are simple, so check out the original recipe below!
Original recipe: https://thewanderlustkitchen.com/tomato-basil-balsamic-chicken/