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Easy Crockpot Meals

If it hasn’t already been obvious from my posts about apple picking and decorating my house with 837438 pumpkins, I’ll say it clearly: I love fall. Unarguably my favorite thing about the changing of the season is that it’s officially crock pot season. Friends, I am in an intimate relationship with my crock pot. It understands what a mediocre cook I am and makes magic out of all the things I dump in there. It also understands that my toddler is wildly offended when I do basically anything that doesn’t directly involve her, so she does her very best to get my attention (ie drawing on the living room chair, floor, and rug with a permanent marker while I was making her dinner… if you read my last post that was a “this too shall pass” moment, and not the tender, sweet, lovey one).

Anyway, today I’m sharing 2 super super super easy and totally customizable crock pot meals that taste fab, don’t break the bank, leave your house smelling awesome, and saves your furniture from the wrath of your attention-starved toddlers.

Slow Cooker Chicken Cacciatore

  • 2.5 lbs boneless skinless chicken thighs
  • 5 garlic cloves, finely chopped
  • 1/2 large onion, chopped
  • 28 oz can crushed tomatoes
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped (I’m lazy and usually buy prechopped peppers)
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • 1 bay leaf
  • 3/4 tsp kosher salt and pepper
  • 1 box Orzo pasta
  • grated parmesan

(Full disclosure, I basically just throw almost everything in the crock pot, but you could take the extra steps of seasoning and searing the chicken 2-3 mins on each side in olive oil, and sauteeing the onion and garlic for a few minutes before adding to the crock pot)

Otherwise, add everything but the Orzo and parmesan to the crock pot and cook on high for 4 hours or low for 8 hours. 15 minutes or so before you want to eat, cook the Orzo according to directions on the package. Shred the chicken. Serve over the Orzo and top with a hefty portion of parmesan. (This serves 6, and that’s probably even underestimating it so you can totally adjust more/less depending on your needs)

Dana’s Shredded Chicken Taco Bowls

(I took the liberty of naming this one after myself because I completely winged it because I was inspired by Pineapple Peach salsa I saw in Target today)

  • 2-3 lbs boneless, skinless chicken thighs (breasts would obviously work too)
  • 1 package mild taco seasoning (again, regular taco seasoning would be fine, I’m just a wimp)
  • 1 large onion, chopped
  • lots of onion powder (sorry haha I don’t know how much I used)
  • 24 oz jar Archer Farms Pineapple Peach mild salsa (from Target, but you can use whatever salsa and spiciness you like)
  • chopped bell peppers (depending on your taste)
  • 2 cans whole kernel corn
  • 1 or 2 bags Minute Rice (could definitely use cauliflower rice, quinoa, etc.)
  • shredded Mexican blend cheese to taste
  • Fritos Scoops
  1. Combine chicken, taco seasoning, onion, onion powder, salsa, and peppers to crock pot
  2. Cook on high for 4 hours or low 8 hours
  3. With 30 minutes remaining, add corn (sooner if using frozen corn)
  4. Shred chicken when done cooking, let sit in sauce
  5. Cook rice according to package directions
  6. Assemble bowl with rice, chicken mixture, and top with shredded cheese. Fritos are fun to use as scoops or crumbled and mixed in for a little bit of crunch.

(I’d say this serves about 4-5)

And there you have it! Two really simple meals that you can definitely adjust based on serving size needs and to your family’s taste. Plus, they both reheat really well so you can make extra and have leftovers, too! I hope you try them out and enjoy!! xo

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