Yeah, I know, any meal you make ahead is easy when you finally eat it but this one is even easy to make. I put boneless skinless chicken in the crock pot with onion powder, garlic powder, salt, and pepper and cook on low for about six hours.

Meanwhile, bake sweet potatoes that I pierce with a knife at 325º for an hour to an hour and a half. Then cool them and refrigerate until needed.

I like to cut them in half (long ways), place them in a skillet-cut side down, put a little water in the pan, cover and heat until desired warmth. Tiffany likes to cut them in half and put them in the air fryer/toaster oven to heat them up. Reheat chicken on the stove with a little of the broth in the skillet or pot.

So, pair it with the chicken and a salad for a good quick meal. Easy peasy!

The night pictured, I air-fried the chicken with a bit of chili-lime seasoning. When I use the crock pot chicken, I frequently just put it in a salad with the sweet potato on the side. No heating up of the kitchen on these HOT Oklahoma days.

Until next time,

Michele ºÜº