Today I am going to share a super simple chicken crock pot meal and a variation of cornbread my brother came up with. The crockpot recipe is great for those busy mornings when you need to get out of the door in a hurry and know you don’t want to fool with dinner when you get home.
Last week I went out of town and this week has been testing my ability to remain calm under pressure… i.e.. Keep my mouth shut. It’s just been a busy week y’all. Whenever I come back from being out of town and life is busy, I crave simple home cooked meals. So this was on the menu at our house this week & I thought I would share it with you. It is incredibly easy to put together, budget friendly and paleo. As we enter into the cooler months, it also serves as a nice warm touch to the soul. A win all the way around for me.
Ok enough babbling, on the chicken crock pot recipe, I don’t really have a name for this and perhaps someone else has come up with this and I don’t know about it, but I like to think I was original in my thought process. #cheesygrin
I believe it was inspired a few years back by one of those days before pay-day when pennies are pinched and you are trying to use up the groceries you have.
I will call this —-
Rotel Chicken Crockpot
You will need the following –
4 to 5 chicken breast or thighs
1 to 2 cans Rotel Tomatoes
Line bottom of crock pot with potatoes & onion. Place chicken breast on top. Open your Rotel cans (you can use one or two, up to you) and pour them on top of the chicken, potatoes & onions. My chicken is usually frozen, but thawed will do fine. You can throw some salt & pepper & what ever other seasoning you might want. Put the lid on, set it to low and let it cook. (Oh and don’t forget to plug in the crockpot! I may have made that mistake a time or two).
When you come home or back to your crock pot a few hours later, you will have a nice little chicken dinner for you and your family. Sometimes I like to shred the chicken and make it more of a soup. You can throw some cilantro & avocado on top if you like. It can be served over rice, cauliflower rice, by itself, or whatever you think it might go good with based on your dietary preferences. I usually serve with a side of green beans or broccoli, since those are the few veggies my daughter will eat. There you have a super simple supper!
Michael’s Tabasco Cornbread
To say my brother Michael is a Tabasco aficionado is an understatement. If you ever see him eating without a bottle of tobasco in hand, it is probably a silent cry for help.
Here is what you will need –
One package cornbread mix (your choice)
1/2 cup shredded cheese (whatever cheese you prefer)
Tabasco to taste
Empty cornbread mix into mixing bowl, stir in shredded cheese and mix together. Add Tabasco (as much or little as you want). Pour into pan of your choice and cook according to directions on the package.
My brother said this works best in the large muffin pans, with 6 muffins per pan. He said one package made 6 muffins. He greased the 6 muffins and then poured the batter into the muffin pans.