There are two requirements to qualify as a weekly dinner go-to in the Corna household…
You need to be super EASY TO MAKE…
And super YUMMY TO EAT!
And gosh darn it, this dish has it all!I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!
I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!For an extremely simple and easy recipe, it has such a wonderful flavor to it.There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.
You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)!
I’m really excited for you guys to try this household staple, since its easily become one of year-round favorites!
1-1.25lbsraw, organic chickenmy preference is chicken tenders
1/2cupchicken or vegetable broth
1cupfavorite BBQ sauceI use Sweet Baby Rays
1/2tspsalt and pepper each
2cloveschopped garlicor 1 tsp garlic powder
Add broth to crock pot and lay chicken on top.
Sprinkle salt, pepper, and garlic directly over chicken.
Evenly pour BBQ sauce over chicken. Cook on high for 3 hrs, or low for 7-8 hrs. When finished cooking, use two forks and shred in slow cooker. Serve when ready to eat, or store in fridge for up to 5 days.
Here in Ohio the saying goes…”if you don’t like the weather, stay a day”.And let me tell you, there is no truer statement!Within the past week, the weather has fluctuated from below freezing to almost 60 degrees…which for me, equates to head cold.I don’t know if this has been scientifically proven, but I’m pretty sure at the first sign of a cold my culinary motivation hits an all time low, and my body craves chicken soup.Since this has been a busy work week for me, I needed something quick, easy, and not from a can (ick!).
The most effort this recipe requires is just the chopping of veggies.And say you’re really strapped for time…a lot of vegetables can be found pre-chopped for you in the produce section of most grocery stores.After that you’re really just dumping everything in a pot and letting it simmer until the rice cooks!
In replacing the traditional “noodle” component with wild rice, it helped to create a healthier, and gluten free option.And the best part is, the rice cooks right into the soup, so you don’t need to prepare it ahead of time!Can I get an AMEN?!
For my fellow sick-goers you seriously cannot go wrong with this recipe for one reason, and one reason alone…BROTH.Heated broth helps to dilate your blood vessels, allowing you to clear some of the congestion, while on a nutritional level, the broth supports your immune system and boosts detoxification.Plus you get the added benefit of vitamins from your veggies.I’m pretty sure this soup is exactly what my imaginary doctor ordered!
I know I’m talking about chicken soup here, but this is actually a really flavorful and savory recipe!Just ask my husband…I think he had 2 servings (and thats me being conservative) tonight just for himself.Simmering all of the ingredients for 45 min. gives the soup an opportunity to blend all the flavors together, including the juice from the rotisserie chicken.
And in case you’re dying to know…the turmeric is what gives this soup its “golden appearance”.
In a large pot, heat up oil and butter over medium eat.
Once butter is melted, add in chopped garlic, onion, carrots, bok choy, and mushrooms and sauté. While veggies are cooking, add in spices and mix. Saute veggies for approx 8-10 min, or until onions and bok choy become soft and transparent. Once veggies are sautéed, add in wild rice and mix in.
Stir in broth, bay leaf, and chicken. Leave on medium heat and allow to simmer for 45 min.
Remove from heat and serve! I like to top mine with almond slices for some extra crunch, but thats totally optional!
Gotta love yourself an easy baked chicken dish to chow down on during a busy week, right?!Sometimes life gets hectic and time to make a homemade meal gets away from us…and if you’re trying to be good during the week and avoid eating out, then those busy days really suck!
This is one of my go-tos if I’m ever feeling stretched for time and energy.Its so simple and the majority of the cook time is just baking the chicken…HALLELUJAH!The broth makes the chicken super juicy and tender, while the spices give it extra flavor!I love the meat from chicken thighs, so that has been my cut of choice as of late, but you could really use any cut of chicken.Especially if serving kids, you may want to try a cut of meat without bones.
You can add veggies to cook with the chicken or just bake it in broth…I have done both and either way works great!Add a side dish, use it as a salad topping, or store in the fridge and eat throughout the week.Also makes as a great option for a group dinner (add the veggies…it’ll really dress it up)!Make it in a nice baking dish or skillet, and serve with mac and cheese!
The best thing you can do when picking your poultry?HINT…it’s not removing the skin.BUY ORGANIC and FREE RANGE, if possible.Keep the hormones, nasty bacteria, and antibiotics from commercially available chickens out of your own body and get yourself a chicken that was fed its proper omnivorous diet (not an entire existence worth of grains, soy, and corn…YUCK).And contrary to popular belief, chicken skin is actually OKAY to eat.Its when the skin is cooked to a crisp and fried that it creates harmful chemicals.So, baking organic chicken with the skin on is the way to go.
Also the skin holds most of the juices and flavor, so HECK YEA I’m keeping it on!
2-3lbschicken thighs (I like mine with skin)or any part of chicken
1cupbrothvegetable or chicken
1/2white onion (optional)quartered
1handfulbaby carrots (optional)cut in half long ways
2tbspEVOO or avocado oil
Preheat oven to 350 degrees.
Pour broth into a baking dish or skillet.
Add onion and carrots to bottom of baking dish, then lay chicken on top of vegetables (if you choose to bake chicken without the veggies, just add chicken after broth).
Brush some oil over chicken, then evenly cover the tops of each chicken thigh with spice mixture. Bake for 50 min. Squeeze lemon juice over chicken once done baking, serve with a side dish or over a salad!
SWEET POTATOES, BBQ PULLED CHICKEN, and GUAC you don’t need to pay extra for…need I say more people?!David and I had ourselves one of these tonight for dinner, while re-watching the Buckeye game for a THIRD time.I know, I know.We need a hobby right? lolAs if our addict tendencies aren’t susceptible enough, we are totally obsessed with these BBQ Pulled Chicken Sweet Potatoes now!
This was the perfect meal to accompany our Sunday football binge watch session, and it easily makes enough for 4 people (or just save the leftovers for later in the week)!I threw some chicken in the crock pot, did some house cleaning and Christmas decor prep, then baked the sweet potatoes before we were ready to eat.Once the chicken and sweet potatoes were done cooking, I sautéed some veggies, made a bowl of guac, and then loaded that puppy up!
Not only is this dish super satisfying and filling, but the sweet potato carries a lot of beneficial nutritional value as well!Sweet potatoes are high in fiber and various different vitamins, such asA, B, C, and manganese.I usually try to consume sweet potatoes with some fat, in this case the avocado in the guacamole, as fat is known to increase Vitamin A absorption.
This dish can definitely be incorporated into a week day meal by setting the crock pot cook temperature to low and cooking the chicken for 7-8 hours.That way after work, or after the kids get out of school, you’ll have most of the work done ahead of time, and can use your time on other things!
2-4small-medium sizedsweet potatoes1 for each person being served
1tbspEVOO or avocado oil
1-1.25lbsorganic chickenbreast or tenders
1/2cupbrothchicken or vegetable
1cupfavorite BBQ SauceI use Sweet Baby Rays
1/2tspsalt and pepper each
1bell peppercut into thin strips
1/2cupred onioncut into thin strips
2 tbspEVOO or avocado oil
2 medium sizedavocados
1 tbspred onionchopped
1tbsppickled jalapeno chopped
Add broth to crock pot, and lay chicken on top. Grind salt and pepper to cover chicken. Add BBQ sauce and cook on high heat for 3 hours, or low heat for 7-8 hours.
When chicken is done cooking, take 2 forks and pull apart chicken in the crock pot. Leave on warm heat and set aside until time to serve.
Preheat oven to 375 degrees F.
Take sweet potatoes, rinse, and cut a line down the middle of each one going 3/4 of the way through.
Melt butter, oil, and chopped garlic together in a bowl. When melted, take a brush or spoon and cover the skin of each sweet potato.
Take covered sweet potatoes and bake on a foil-lined baking dish for 50-60 min. Potatoes are done cooking when you can easily poke with a knife.
While potatoes are baking, cut up 1 bell pepper, and 1/4 cup onion. Add 2 tbsp oil to a pan and sauté vegetables over medium heat (approx. 10-12 min). Set aside until potatoes are done cooking.
Right before serving, start to make guacamole. Take 2 avocados, cut in half, scoop out pit, and throw flesh into a mixing bowl. Take a potato masher and mash avocado until it has a chunky consistency. Take chopped onion, tomatoes, pickled jalapeños, cilantro, lime, and mix together.
When potatoes are done baking, let cool, and then pull apart from where the line was cut. Using a tong, add a layer of veggies and pulled chicken along the center of the sweet potato. Top with a scoop of guacamole and green onions.