(Recipe from Kristen at Once Upon a Time)
- Place 4-6 boneless, skinless chicken breasts in the crock pot and add 1-2 cups of water, not quite covering the chicken.
- Sprinkle with salt and pepper.
- Cook on "High" for 3 hours.
- Drain water.
- Remove chicken and cut into cubes.
- Place cubed chicken back into the crock pot.
- Combine the following and pour over chicken:
- 2/3 cup melted butter
- 2/3 cup honey
- 4 Tablespoons prepared mustard
- 2 teaspoons salt
- Turn crock pot on low and cook 1 additional hour.
- Serve over white rice and accompanied by steamed mixed vegetables and homemade bread.
Any my mexi-stir fry I made the other night ... delicious and totally made up. If I remember right this is what I did:
- cooked several diced chicken breasts in olive oil until cooked through, sprinkling liberally with taco seasoning throughout the cooking process until they looked like they had enough seasoning. :)
- added to the cooked chicken/olive oil: diced potatoes (I used red potatoes because it's what I had on hand), black beans (homemade from the freezer), frozen corn, and diced green pepper.
- covered the pan with a lid and let simmer and cook until the potatoes could be broken apart easily with a fork. Maybe 15-20 minutes?? Check and stir every so often just to make sure that it isn't sticking, but there will probably be enough water/moisture if you use frozen veggies/beans like I did.
We ate it wrapped up in a flour tortilla with a sprinkling of cheddar cheese, but I also ate just a little bit on my place by itself (since E stole my tortilla!) and it was so yummy with a little bit of ranch dressing drizzled across it. We were out of sour cream or I probably would have used that first ... salsa would have added a nice kick (and will to my leftovers) but that would have made it too spicy for my munchkins.
Anyway, totally cheap and easy and quick! And I must give a tip to Mer because she is the one that inspired me to make stirfry for dinner last night. :)