Justin and I have a “rule” that we do not use the crockpot during the warm summer months. We both agree that a pot roast or really anything hearty that is typically cooked in a crockpot is not so appetizing when it is 80 degrees out.
The rule is: No crockpot from Memorial Day until Labor Day
Well, guess what!? Labor Day was Monday, so its crockpot season it is!
Now I LOVE using the crockpot to make a meal (especially when I was working). I still love the convenience of using the crockpot even though I stay at home with my kids. I can literally set it and forget it (allowing more time for me to spend with my kids, hence why I stay home), and the plus side my house smells pretty delicious as it cooks. I do find it pretty essential to have the crockpot liners so the clean-up is just as easy as the meal prep.
My first meal in the crockpot was SUPER easy and basically NO mess (score one for me!). I made shredded Mexican chicken tacos, yummy!
4-6 Frozen or unthawed chicken breasts
2 cups of salsa (pick your favorite style, we like mild)
Dash of salt and pepper
Half of an onion diced
tsp. of garlic powder
1/4 tsp. of chili powder (I don’t like things very spicy, add more if you do 😉 )
1 tablespoon of ground Cayenne pepper
Let cook on high for 5 hours or on low for 8 hours (or until chicken is “fall apart”). Use tongs or a fork to shred after chicken is fully cooked.
*Put on nacho chips or make into a taco.
Not exactly what you would call a hearty meal, but perfect for the end of the summer/beginning of the fall time of year. Happy crockpot season!
Thanks for stopping by!