This is one of my go-to dinner recipes when I’m totally pressed for time but can load the crock-pot earlier in the day. I am cooking this for tonight’s dinner. I will serve it over rice, put a big salad beside it, put nettle tea in our cups and call it dinner.
This recipe was in last week’s Menu Mailer.
Recipes calling for already cooked chicken are wonderful to use up your leftover meat from a roasted chicken. They don’t need a long cooking time, so they’re great for days when you need to put something in the crock-pot in the afternoon for a quick dinner.
If you use the Menu Mailer, you’ll see we have a weekly soup and we do some prep-work before the week begins. This cuts down on the amount of time you spend in the kitchen and the number of dishes you wash during the week. Because many hot meals call for sauteed onion, carrots and celery, we do all of what is needed for the week in one pot and freeze individual portions for meals. We then make that week’s soup in the same pot. It saves you time, dishes and it keeps produce from going bad before you can use it up.
In this recipe, due to the short cooking time you will want to pre-cook the veggies. If you do not, the onions will still be slightly crispy and your kids might reject the dish due to the texture. If you don’t want to pre-cook and bag your carrots, onion and celery when you come home from the store, be sure to saute it until tender before starting this dish.
Most people think ‘main dish’ when they think of a crock-pot. But there are many side dishes, dips, desserts and even drinks that can be made in your slow cooker.
I like crock-pot desserts for Fridays I know I’m going to be tired. For me, that’s just about every Friday during the school year. It means all I have to do after dinner is dish up dessert instead of having to fuss with something on the stove when the kids want a hot dessert in the Fall and Winter.
