Sunshine in a Slow Cooker

I’ll admit it. I LOVE Pinterest. I LOVE to eat. I don’t enjoy cooking, so why do I meander through Pinterest recipes?

Earlier in the week, I posted about being “fit enough to ________ “(fill in the blank).  Whatever words you filled in likely require being healthy.  Being healthy means eating well (remember, most of the time). So, I do search Pinterest for healthy recipes. I’m not promoting this site because I know it can be a time zapper. I appreciate it because it’s so easy to file and organize items for later.  (I often limit my Pinterest use with a timer. Another story for another day.)

A friend pinned a simple slow cooker chicken recipe. What could be healthier than chicken with just a few seasonings? And, what could be easier than using the Crock Pot? (Useless info: I learned that Crock Pot is a brand name, and slow cooker is the generic term.)  Note: I have never been fond of meat from a slow cooker. It seems to take on a texture that doesn’t appeal to me.  I was skeptical, but the ease pulled me right in!

Here goes:  1. Remove skin from a whole fryer.  2. Rub with salt and pepper. 3. Put in the slow cooker for 3 1/2 – 4 hours on low.  Done!  Delicious!

I would love to give credit to the creator of this recipe, but I couldn’t begin to find him or her.  You can experiment with other spices and/or add some carrots and potatoes.  Lately we eat it right from the slow cooker with a delicious salad.  My friend, Clair, used chicken prepared this way for enchiladas and enjoyed it too. The possibilities are endless, but the time it takes for a healthy meal is nothing at all! Freeze the extras if there are any.

I won’t get carried away with recipes at Sunshine with Waves, but this is so easy (even I can successfully do it) nutritious, and delicious, I just had to share.   It’s a little sunshine in a slow cooker!

Slanite! Susan

Advertisements

2 thoughts on “Sunshine in a Slow Cooker

  1. Oops! I did not remove the skin! I removed it once the chicken was cool and did not include it in the enchiladas. The skin helps add natural flavor and keeps the meat moist while cooking. Instead of using salt and pepper, I used 1.5 packages of Taco Seasoning. Cooked on low all day! The chicken was excellent! I never liked the taste of slow cooker (Crock Pot) chicken before this! A definite keeper.

    Like

  2. I had written a part about leaving the skin on. I should have left it. I read somewhere you can cook on low for up to 8 hours. I was worried it would taste too “crock pot-ish.” Glad to know I can leave it longer when I need to. Thanks Clair.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s