(I'm stepping on the recipe blog bandwagon here. Watch out!)
One of my goals when I started teaching (was that August? Yikes!) was to start using my crock pot for dinners. Well...February rolls around and I finally (!) take out the crock pot. Tonight was a Mexican Chicken. It was great, Troy and Archer both liked it as well.
This is probably the easiest thing I ever made.
1. Put boneless skinless chicken breasts (I used 3 for my family of 3) in crock pot. Pour salsa over it (I used more than the 16 ounces asked for in the original recipe).
2. Cook on low for about 6 hours.
3. Take the chicken out - put on plate. I put it in the oven to keep warm.
Add 2-3 cups instant rice to salsa and cook for 20 - 30 minutes. DONE!!!!
I bought the book, Fix It and Forget It 5 Ingredient Favorites, at the Lynden Pioneer Museum gift shop a few weeks ago. I marked a few recipes I thought my family may enjoy. I tend to change every recipe just a bit, even prior to changing it. Sometimes it works - sometimes I should just stick to the recipe. Luckily this time it worked!
I also came across a blog called A Year of CrockPotting where the woman's goal is to make a crock pot meal every day for a year. She writes about each experience including the recipe (handy) and her honest opinion of how the dish turned out. Some worked, others didn't - she lets you know!