Tender, moist chicken for easy lunches or to make dinner quicker.
I heard Trim Healthy Mama co-author, Pearl Barrett, mention at some point that she super prepared chicken. I didn’t know exactly what she meant, but I immediately thought about prepping by cooking some chicken breast in the crock pot.
This produces a great source of lean meat that can be used in any meal. It can be used in an “S”/keto meal, an “E” or “FP” /low fat meals. If it is used in an “S”/keto meal, simply add healthy fats. I have found that I need to have more fuel pull meals when I desire to lose weight.
I use this meat in Michael’s daily lunches. I get chicken breast for $1.89 a pound at Aldi which is significantly less than price of deli meat and even less than prepackaged lunch meat. Plus there’s the added benefit of having meat already cooked for addition to a casserole, soup, salad, or wrap.
I use a general seasoning but you could change it up if you desired, giving it a Mexican, Italian, Asian, or even Indian. The decision need only be based on the how you decide to use the meat. I keep it very basic, so that I can use it in any meal and just change the seasonings at the time I use it.
It is uber simple. You simply place the chicken breasts in the crock pot and season with salt, pepper, onion powder, and garlic powder. There are really no measurements, just sprinkle it on as you deem fit. You can always add more when you use it.
Cook it on low for about 6 hours or on high for about 4. (I didn’t get pictures of the finished product last week, so I took them this week and that is why you will see more breasts and more seasonings in the following pictures.)
When it is cooked and cooled, bag the meat and put the small amount of broth in a jar. Before you use the broth, remove the fat, if you are using it in and E or FP (low fat) meal, there won’t be much.
Yesterday I added it to konjac noodles for a nice stir fry.
- 4-5 pounds chicken breast
- onion powder
- garlic powder
- Place chicken in crockpot in a single layer (or if you are doing more than fits in a single layer, season each layer of chicken breasts)
- Season as desired
- Cook on low for about 6 hours or high for about 4.
- Cool, bag, and refrigerate until needed. If it isn't used within a week, I'd recommend freezing it and use it in a soup or casserole upon thawing.
When I get home from running errands, I throw it in the crock pot and before bed be sure to bag and refrigerate it. And even though there is only about one to two cups of broth, save it! It is very flavorful.
I have found this so helpful and time saving. I recently made a dinner and was able to get it done more quickly because I already had my meat cooked.
Until next time, God bless,
P.S. I have since found out that she super preps by roasting/baking three whole chickens in the oven. I think my way is easier and leaner.