Ever wish you had time to make meals, but your schedule simply does not allow for hours of food prep? Then this mini food series is for you! Each week this October, I’ll post a new recipe starring canned food + spices + fresh meat. The preparation for each meal will be so minimal or nonexistent that you may stand over your crockpot wondering, “Did I miss a step? Or was it really that easy?”
#iCANcook (and you can too!)
Kitchen tools needed: favorite stirring spoon/spatula, colander (for rinsing carrots), can opener, measuring cup and spoons, cutting board, 2 metal forks
1.5-2 lb raw chicken breasts, trimmed
2 cans fire roasted tomatoes
1 can diced green chilies
1 can carrots, drained and rinsed
1/2 cup buffalo sauce (start with 1/4 cup if you’re not sure how spicy you like it)
2 cups chicken stock or broth
1 packet ranch dressing mix
1 tsp garlic powder
1 tsp minced dried onion
1 cup uncooked pasta (I like mini farfalle, aka bowties)
1/2 cup low-fat blue cheese dressing (Bolthouse Greek yogurt dressing is THE best! Target and Walmart have it!)
reduced-fat shredded cheddar, if desired
blue cheese crumbles, if desired
All ingredients except chicken, pasta, and blue cheese dressing to crockpot (at least 4qt). Stir to combine. Add chicken to crockpot and make sure it is covered with liquid. Cook on low for 4-6 hours.
Remove cooked chicken onto cutting board and shred with 2 metal forks. Return chicken to crockpot, and add pasta and blue cheese dressing. Stir to combine. Continue to cook on low for 30 min or until pasta is cooked.
Serve with optional garnishes of additional buffalo sauce, blue cheese dressing, blue cheese crumbles, or cheddar cheese.