The 5 minute crockpot: spiced chicken and veggies Taft you can eat off for days! Gluten and dairy free


Be honest and tell me that dinner is sometimes a major problem due to time restriction. Do you want to cook a healthy, nourishing meal, but you also just worked for eight hours and are exhausted.  
Enter the joys of cooking with the crockpot. You may say oh that’s old-fashioned, but if it works it’s in style. 
This is my solution to working full time. I come home and it’s ready to eat… How AMAZING does that sound? The best part is, you can take this recipe and really change around or add whatever you want and do it a few time a week! 

To preface, I spend Monday or Sunday chopping up veggies. So that will cut your time from 10 minutes to 5 minutes. I recommend chopping everything up one day of the week but you do what works for  you:)
Ingredient *multipy for bulk*

3 organic chicken breasts 

Garlic clove or two

1/2 -1/4 onion chopped 

1 large tomato diced 

1 large turnip chipped 

Fresh spices like basil 

A mix dry spice like Italian 




Chopped black olives 1/4 cup

A few green onion stalks chopped 

1 zucchini 

Drizzle olive oil all over it (about 4tbs or more)

1/2 cup yogurt (I use unsweetened coconut)

1/2 cup marinara sauce 

1-1/2 cup Indian simmer (I used 1/2 cup hot)

Optional* more veggies!! 


(My Indian simmer sauce)

Throw all ingredients in a large ziplock bag over night 
Throw all in the crockpot first thing in the morning and cook on low for the duration you leave home then come back (about 8 hours) 
Mix when first and placed in the crock pot, and shread/ mix again with a fork 8 hours later 
Great on rice, salads or in tacos!! We are ours for lunch and dinner the next day! 


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