Time to pull out those Crock-Pots, ladies...it is almost fall! Actually, I use mine all summer. But, I digress. Have you ever had one of those days where you have no plans for dinner, but you don't want to eat takeout? A few weeks ago, Madison and I threw this simple supper together in the morning and let it cook all day. It was amazing! Want to give it a try?
First, chop up some tomatoes, green peppers, fresh garlic, and sweet onions.
Throw them into your Crock-Pot.
Put some frozen chicken breasts on top of the veggies.
Here's the hard part.
Are you ready?
Sprinkle with some seasoning, and pour some vegetable broth over top.
Just enough to cover it.
And if you have some, add some fresh basil.
I know. Tricky, right?
After it cooks away all day long, while you are cleaning, working, ironing, napping, or watching Lifetime movies, open it up, and shred the chicken with a couple forks.
It will look like this!
We served it over some fluffy rice.
(Oh, I must add that there are conflicting thoughts on using frozen chicken in the Crock-Pot.
I used thin chicken breasts and cooked it all day...around eight hours on low.
It was fine.)