crock pot love

yesterday I mentioned that had a chicken, brown rice medley in the crock pot and I said I would share if it was edible. Well, hot dog, it was edible AND tasty.  To boot, it is ridiculously easy to make.  Every time I use the crock pot, I think why do I not use this more and it always takes me months to use it again.  It is time to stop that insanity.

Without further ado, I bring you everything-but-the-kitchen-sink crock pot dinner.  This recipe was adapted from Kath’s  slow cooker pineapple chicken .

The goods:

• 1 slow cooker/ crock pot
• 2 boneless, skinless, loved on, organic chicken breasts
• 1c sprouted brown rice (the sprouted part is not a necessity)
• 2c chopped kale
• 1c organic chicken broth
• 1c unsweetened coconut milk
• 1T honey mustard
• 2T coconut aminos (Tamari or soy sauce will also work)
• 1 large broccoli head (chopped)
• 3/4 small bag of frozen mango
• 2 cloves garlic (chopped)
• dash of salt & pepper
• dash of red pepper flakes
• 1t tumeric
• 1t paparika

How to:

1. place brown rice at the bottom of crock pot.
2. place chicken breasts on top of brown rice
3. place all spices, garlic, honey mustard, & coconut aminos on chicken
4. add the chicken broth and coconut milk
5. add chopped broccoli & frozen mango
6. cook on low for 4-6 hours or high for 3-5hours.
7. after done cooking turn the slow cooker to warm and add 2c chopped kale then stir and serve.

crock pot brown rice chicken

I topped with hot sauce, avocado, & garlic salt

And enjoyed with a lovely glass of vino

burt kept a close eye

Dessert involved 2 cookies, 2 pieces of dark chocolate and a kombucha

And that is all for now.

Happy Wednesday!