Slow Cooker Chicken

When I started running, I knew that I had to change my diet as well. I was busy with school for my job, school for myself and extra side cleaning jobs so the last thing I had time for was cooking! That’s why I love crock pot recipes. Through in during your morning routine and when you get home you have a full meal ready to do. One of my favorites is called Queso Chicken Chili, but in fact, there is no cheese involved. Also, you need to have a slow cooker to make it.

Here are the ingredients:

  • 1 lbs boneless skinless chicken breast
  • 3 minced bell peppers
  • 1 chopped onion
  • 1 minced jalapeno pepper (optional)
  • 2 cups salsa
  • 2 minced garlic cloves
  • 1/2 cup of water
  • 1 tsb ground cumin
  • 2 tsp chili powder
  • 1 chopped avocado
  • sea salt and freshly ground black pepper.

The advantage of a slow cooker is that there aren’t many steps to follow. Even if there is a longer list of ingrediants. This recipe is no exception. First, you mix the chicken breast with garlic, salsa, water, cumin, chili powder, and onion, and

First, you mix the chicken breast with garlic, salsa, water, cumin, chili powder, and onion, and then you season with sea salt and freshly ground black pepper according to your taste. Put everything in the ceramic pot and set the slow cooker on low for 6 to 8 hours. If you want it done faster, set the slow cooker to high for 3 or 4 hours. Remember to shred the chicken breast when it’s done. I always set in on slow because it cooks while I am at work. I come home to a warm meal, and that is pretty satisfying. You can smell the food the minute you enter your home.

As for the rest of the ingredients, you put the jalapeno and the bell peppers in a frying pan and cook for 4 or 5 minutes on high until the mix is roasted. You add it to the shredded chicken in the slow cooker and stir. Leave if for another 20 minutes or so, until it reaches that chili consistency. The original recipe says that you have to add more water, but the first time I did that, it all came out too thin, so I don’t do that anymore. There is enough water released by the bell peppers. That’s pretty much it. You top it with avocado, and enjoy. I am sure that you will love it just as much as I do.

The reason I say that this recipe is perfect for running is that its light. You don’t have the wrong kind of fat in it, only lean meat and vegetables. The only fat is from the avocado but it is the right kind. The one that gives you the necessary energy without adding to your adipose tissue. You will be able to run longer, and your stamina will improve considerably.

You should also know that one of the benefits of using a slow cooker is that you don’t have much to clean up after. It’s just the ceramic pot, but that is designed so that nothing can stick to it, so there is no scrubbing involved. You can even throw it in the dishwasher if you like.

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