I talk to clients all the time about simplifying things, removing stressors, and time sucks so they can find extra time to make their health and nutrition a priority.
For us, Tuesdays and Thursdays can be stressful come dinner time because of extra curricular activities. It’s so much easier to grab dinner out after swimming lessons, but it’s not the healthiest or cheapest option. So knowing Tuesday and Thursday nights are busy, I try to put meals in the crockpot so when we get home dinner is ready!
Here is a crockpot meal I have been making lately. I didn’t know what to call it, but it feels like real comfort food, so went with that. It’s really low in fat, and full of nutrients.
What You Need:
Chicken Breasts (I usually do 2 – 2.5 pounds)
2-3 Sweet Potatoes, peeled and cubed (I do bigger pieces so they stay together)
1 can Black Beans
1 can Fire Roasted Tomatoes
1 “bundle” of Kale, stems removed, chopped into large pieces
Salt & Pepper to season
Crusty Bread, optional
I’ve been finding lately if I cook chicken in the crockpot on high for 4 hours, it gets dry. I’ve been doing about 3 hours on high or 6 hours on low. So set your crockpot for the time frame desired.
Season your chicken with salt and pepper or Butt Rub.
Then put each item above in the crockpot. I keep mine in separate piles and then pour the tomatoes over the top of everything at the end. Season well with salt and pepper.
Once it is finished you can eat everything separated like pictured below, or you can put in a bowl with the juices it makes, and eat like a stew. It’s so good with some crusty bread!