Some days, making dinner is the absolute last thing I want to think about when I walk in the door after a busy day. I meal plan each week, but even then, it still takes a lot of time, a lot of distracting a toddler, and a lot of energy I typically don’t have by 5 p.m.
Fortunately, I have five go-to crockpot dinners on hand that I can throw together in minutes before I even get out the door.
Green Chile Chicken
This has two ingredients: chicken and green chiles. Tip: I buy chicken in bulk at Sprouts when it is on sale. I bag each pound of chicken individually in Ziploc bags and store them in the freezer until I need them. This makes it so easy to just grab a pound of chicken and throw it in the crockpot! I also buy big jar of green chiles at Costco. Simply place a pound of chicken at the bottom of the crockpot. Pour a generous amount of green chiles with the juice over top to cover. Cook on low for 6 hours if thawed and 8 hours if frozen. Shred the chicken and add a little more green chiles as desired. Serve up on tortillas as burritos, tacos, or quesadillas, or use the shredded chicken on top of lettuce for a zesty salad. Yum!
This also has two ingredients: chicken and your favorite BBQ sauce. Place a pound of chicken at the bottom of the crockpot. Pour half of the bottle of your favorite BBQ sauce over top the chicken until covered. Cook on low for 6 hours if thawed and 8 hours if frozen. Shred the chicken and add a little more sauce as desired. Serve up on buns with a side of mac ‘n cheese.
Roast and Carrots
I love a good meal of roast, carrots and mashed potatoes, so I’ve simplified my recipe to make it even easier to throw together.
Place a 2-3 pound thawed roast at the bottom of the crockpot. Sprinkle one packet of Lipton’s French Onion Soup mix over top. Add in chopped onions (half to a whole onion, depending on your love for onions) and a bag of mini peeled carrots. Mix up 2 cups of beef broth with a can of Cream of Mushroom soup, and pour over top the roast. Add more broth as needed until it is almost fully covered. Cook on low for 8-10 hours. and serve up with mashed potatoes.
Scrub and wash 4 to 6 baked potatoes (however many your family will eat!). Poke the skin all over with a fork. Rub olive oil and salt over top the skin. Wrap them in foil and place in crockpot. Cook on high for 4 hours or low for 8 hours. Serve them up with your favorite toppings – even the leftover BBQ Chicken or Green Chile Chicken on top would be delicious!
This is a sweet take on the BBQ chicken! Cook one pound of thawed chicken in the crockpot with just a little bit of water on high for 3 hours or low for 6 hours. Drain the juices and add in a mixture of 3/4 cup sweet orange maramalade jelly, 3/4 cup of your favorite BBQ sauce, and 2 Tbsp of soy sauce. Pour over top of chicken and cook for an additional 30 minutes on high. Serve over rice.