Hey folks! I’ve got another recipe for you today and this one is exciting because it’s the first thing I made in my brand new crock pot! I had been wanting to get one since I moved, but storage is a bit of an issue in our kitchen. Luckily, we got a little more storage, so I finally made the oh-so-adult purchase and bought one! I got it (a 6-qt. that also has a temperature probe) on sale for about $35, but you can find a ton of good option under $50, and the awesome thing is they do the cooking for you.
I had some chicken in the freezer that I needed to use, and wanted to spruce it up (and fill the crock) with veggies and potatoes, so I looked up a recipe online and then proceeded to mostly ignore it. The nice thing about a crock pot is you can pretty much wing it with a little bit of cooking know-how and still be safe. Though I expected the recipe to be good, it turned out excellent, so I wanted to share it with y’all!
- 3 chicken breasts, thawed (you can also use thighs or more meat, but I wouldn’t advise much less than this, which seemed to be about 1.5 lbs.)
- about 1.5 lbs. red russet potatoes
- about 1 lb. whole carrots
- 1 white onion
- 1/4 cup soy sauce
- 1/4 cup honey
- about 3/4 cup grapefruit juice (I just squeezed 1 big, very ripe grapefruit)
- 6 cloves crushed garlic
- 1-2 tbsp. minced ginger
- salt & pepper
I know that looks like a lot of ingredients. I promise this is still a beginner-level recipe (and tastes at least like an intermediate level).
- Prep veggies — I don’t usually count potatoes as a veggie, but today they can be. Wash everything, cube the potatoes (I cut them into eighths since red russets are small), cut the carrots into big chunks, and the onions into slightly smaller pieces. Think about 2-inch pieces for potatoes and carrots, and about 1-inch pieces for the onions. (Pro tip: Leave your chicken in the fridge until the last minute so it stays cold and doesn’t get funky.)
- I actually sprayed my crock pot with olive oil before I put anything in to hopefully make cleaning easier. I don’t know if that made the difference, but cleaning was definitely easy. Then, put the potatoes in, and add a little salt and pepper.
- Set the other veggies aside, and work on the sauce. Stir the soy sauce, honey, grapefruit juice, crushed garlic, and ginger in a bowl until the honey doesn’t give much resistance.
- Add the chicken on top of the potatoes, and pour about 3/4 of the sauce over it. You can also add more salt and pepper if you want.
- Dump the mixed carrots and onions on top, then pour the rest of the sauce, and add salt and pepper.
- Set the crock pot on low for 5 hours. Walk away and let it do its magic. (Pro tip: If you want some greens, add them in about the last 10 minutes of cooking — I used broccoli.)
- When the time goes off, ta da!!!* Enjoy your meal (and serve with rolls if you want)!
Cost about $12, makes about 4 servings
Next time I make the recipe I might want to marinate the chicken, as it seemed like the veggies soaked up the flavor better. But that is pretty much all I would change, and of course, you can switch up the meat or other ingredients as you like.
Most of this recipe is just prep, which is mostly cutting veggies. Easy peasy. So next time you need a few days worth of meals (I ate it for about 3 days), or have guests coming over that you want to impress, or are busy and won’t have time to cook in the evening, you have a solution! (Sorry for all the exclamation points, I’m just really excited.)
*Sorry I don’t have a picture of when it all finished in the crock pot, I honestly just forgot to take one. It should smell good and have a lot more liquid in it, and as long as the chicken is cooked through it’s safe to eat.