This recipe shows up on the menu with more regularity than most of my other meal prep recipes. It’s delicious and it’s absurdly easy. Recipes like these let me enjoy my meal prepping Sundays. Just throw everything into the crock pot and let it go for a few hours.
Ingredients:
- 5 cloves of garlic, chopped (minced works just as well)
- 3 medium onions (roughly 2 cups), chopped
- 3-4 large carrots (roughly 3 cups), chopped
- 2 cups of celery
- 2 15 oz cans of beans, drained and rinsed (I like to use Great Northern and generic chili style beans)
- 1/3-1/2 cup Frank’s Buffalo sauce
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 28 oz can diced tomatoes (I like to use two 14 oz cans w/ chiles)
- 2 lbs chicken breasts, boneless and skinless
- Cooking spray
Directions:
- Preheat a large skillet on medium heat and spray with cooking spray. Add garlic, onions, carrots, and celery and saute for 7-10 minutes, stirring occasionally. Transfer the veggies to a large crock pot.
- Adding remaining ingredients through the tomatoes to the crock pot. Mix to combine. I always add just a little more spice at the end.
- Add chicken breasts, let them sink into the mixture, and cover with the rest of the ingredients. Cover and cook on low for 8 hours or on high for 4 hours.
- Remove chicken breasts, place in a separate bowl, and shred with two forks. Return chicken to the crock pot and cook for another 15-30 minutes.
- Serve hot with crumbled feta or bleu cheese and chopped cilantro or green onion.
- Enjoy!
Finding Fit 