Save this recipe for your busy nights when you need something easy to cook! It is dairy-free, soy-free, egg-free, nut-free, wheat-free, vegan, top8-free, gluten-free, and healthy. Did I mention that it’s EASY? Seriously! Just slice a pepper and onion, dump all the ingredients in the slow-cooker, turn it on, and forget about it. It’s ready when you are. SO EASY!
Why do I love my slow-cooker????
- Dinner is ready when you are! Perfect for those nights when everyone can’t eat at the same time, your slow-cooker will make sure dinner is hot and ready no matter what time you’re eating.
- Makes allergy-friendly dinners in a hotel possible! Don’t want to spend the extra money for a kitchenette, but still want a safe meal without the possibility of cross-contamination from a restaurant? Slow-cooker to the rescue!!!
- Easy (I mean SUPER easy) clean-up! I use the slow cooker liners for two reasons. 1. For super easy clean-up. It prevents the ingredients from sticking to the sides and drying out to a crisp which will need a steel wool pad to clean later! 2. I twist the top of the bag closed which prevents loss of moisture and creates moist delicious food (not dried out crap). Yahoo!
- It makes great left-overs! Let’s face it, slow-cooker meals usually are some type of moist shredded meat, stew, soup, or similar meal. These types of meals make the best left-overs because they usually taste best the second time around when they’re reheated. I’m not really sure why, but they do!
- The BEST way to make a big ol batch of freezable soup/stew! As long as you have a large slow-cooker you can make a huge batch of allergy-friendly soup or stew, allow it to cool, and separate it into individual plastic containers and freeze them for later. LOVE THIS!
I’m sure there are many, many other reasons that I could think of for why I love my slow-cooker, but that’s good enough for now. I’m sure you get the point. 🙂 I’m actually a little sad today because my slow-cooker has seen better days…both handles are broken, one foot is broken, and the front knob is broken. 🙁 It’s finally time for me to replace it, which I’m always a little nervous about doing. What if I don’t like the new one as much as the old one????
Back to the recipe….
- 1 red pepper, washed and sliced
- 1 sweet onion, sliced
- 6 boneless chicken breasts
- 1 jar allergy-friendly salsa, or diced tomatoes
- 1/2 can corn
- salt and pepper to taste
- Add all of the ingredients to the slow-cooker (I use slow-cooker liners for easy clean-up and prevents loss of moisture). on low for 6-8 hours, or high for 4-6 hours.
- Shred the chicken using two forks.
- Use the meat in a wrap with your favorite toppings, or on top of fresh greens to add protein to your favorite salad!
EBL Food Allergies