Seeing as though I’m busy nonstop from 630am – 830pm Monday through Wednesday, I don’t get to cook myself any meals. If I plan right, I can pack enough stuff with me to go to my day job, teach my classes, go straight to my boyfriend’s apartment for dinner (because he’s awesome, has something ready, and waits until I’m there to eat dinner) and get ready for work the next morning… it just takes a lot of packing and bags. So I found some recipes on Pinterest that I can freeze and put in the crockpot. I had some success last fall with them, but wanted something new.
Last week Tuesday I tried Cilantro Lime Chicken, which I snagged from here. I altered the recipe when I made it the first time and will alter again to the below:
- 1.5 lbs chicken breast
- Juice of 2 limes
- Fresh cilantro
- 1 bag frozen corn
- 2 minced garlic cloves
- Whole red onion
- 1 can black beans
- Whole green pepper
- Small can diced chiles
- 1 tsp cumin
- Salt and pepper to taste
- Tortilla chips
- Greek Yogurt
Originally I did not have chiles or green peppers and I used only half a red onion. It needed a lot more flavor for me. It wasn’t spicy (which I loved), but it needed just one more ingredient — the pepper or chiles.
All you need to do is put everything (except tortilla chips and Greek yogurt) in the bag, freeze until ready. Thaw enough to fit into the crock pot when you’re ready to cook it and put it on low for about 8 hours. I used a spatula to smash the chicken and it fell apart instantly. James ate it as is with a fork, but I used tortilla chips and turned it into a dip with sour cream on top. Next time, I’ll have Greek yogurt on top (tastes just like sour cream!) and make it slightly healthier.
It was absolutely delicious and so easy. The best part was how my hallway smelled even before I opened my apartment door.
This recipe filled about half of a smaller crockpot (I’m not sure what the size is, but it’s the average “small” size). It was enough for us to each have a large bowl for dinner and one of us to have lunch the next day. Next time, I’ll be doubling the recipe too. It was that good.
I wasn’t expecting to write a post about my dish so… you’re stuck without a photo of the goodness. You’re just going to have to trust me on this (I know, I know, bad blogger technique… better luck next time!)