It's almost Fall!!!! I am totally pushing the season change because it is my absolute favorite season. Why? You ask. {And I'll tell you even if you didn't} - there are so many wonderfully cozy things about fall.
- Sweaters and boots
- Crisp morning air
- Pumpkin everything
- I would say football, but we all know I hate football... I just like the tailgating, eating + drinking part.
- Crock pot meals
Which brings me to today's ROTD... An easy-peasy weeknight dinner, that could also be great for a crowded Sunday-Funday filled with football.
Recipe of the Day
Adapted from: skinnytaste.com
Ingredients:
24 oz boneless, skinless chicken breast
1 celery stalk
1/2 white onion, diced
1 clove garlic, chopped
16 oz fat free, low-sodium chicken broth
1/2 cup Franks {or your favorite hot sauce}
6 large lettuce leaves - I always use butter lettuce for my wraps, but Bibb or iceberg work well too
Broccoli slaw
Crumbled blue cheese
Instructions:
- In a crock pot, combine chicken, celery, onions, garlic, and enough broth to cover the chicken. If you need more liquid, using either more broth or water is fine. Cook on low for 8 hours, or high for 4 hours.
- When cooking is complete, remove chicken from the pot and reserve 1/2 cup of the cooking liquid. Discard the rest of the liquid and veggies.
- Shred chicken with two forks and return the shredded chicken, reserved cooking liquid, and hot sauce to the crock pot. Cook on high for 30 more minutes.
- Serve lettuce wraps by spooning chicken onto lettuce, sprinkling with crumbled blue cheese, and top with broccoli slaw.
Notes:
- While chicken breast is entirely better for you, chicken thighs would potentially work better.
- If you are cooking over a longer period of time, I would probably recommend using more liquid to cook in.
- You could probably make the chicken using just chicken or vegetable stock, but I do think the veggies in the crock pot with it add a nice flavor bite.
You can view the original recipe by clicking here.
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