Is it just me or has this year been a turbulent start? Despite my best intentions to quick of 2024 with renewed energy, vigor, determination, and focus, I feel like the last 6 weeks have been ones of immense emotional fortitude. Not that everything is going horribly, no we are not in the dumps yet, but everything does seem to be harder than it should be. 

And the last thing I’ve really had time for is spending hours in the kitchen. Much to my dismay, if I don’t prep ahead of time or stick with very simple meals, there is no chance we are eating before 9pm. And that is simply not acceptable. 

The bright side? I love crockpot recipes! I have been relying heavily on crockpot recipes since the start of the new year. “Set it and forget it” is the way to go when life gets busy. If your spouse gets stuck at work late and still likes a hot meal, if you still haven’t adjusted to the wildly too early sunsets that make you tired at 5pm every evening on the dot, if you have kids who’s routines change constantly, the crockpot should be your best friend. 

I’m going to share three tried and true crockpot recipes I go to constantly when life gets hard and there isn’t enough time in the day to do everything. They are super simple, super clean, and dare I say, super delicious. To be honest, these are some of the most flavor-packed, diverse plates of yumminess I make. Why? Because the combinations are endless and you can easy add fresh vegetables, a starch, or toppings to turn a one pot dish into a culinary masterpiece that cooks for you for 6 hours, while you took care everything else on your to do list. 

I’m kicking it off with an Italian inspired shredded chicken bowl that’s loaded with kale. It’s savory, it’s creamy, it’s infused with depth from white wine and shallots and garlic and parmesan… all my favorite things. 

I like to load it on top of more kale and polenta but you could also throw the chicken on top a big bed of salad or potatoes. The chicken is the real showstopper here. Enjoy!

INGREDIENTS

1 lb. chicken breast

1 jar sundried tomatoes in oil

2 shallots

3 garlic cloves

1 large lemon (or 2 small)

¼ cup grainy dijon mustard

½ cup dry white wine

¼ cup chicken broth

2 cups dino kale

1 cup cherry tomatoes

½ shredded parmesan

1 tbsp. Italian seasoning

Red chili flakes, salt & pepper

For the bowl: polenta, additional kale

Serving Size: 4

INSTRUCTIONS

• Prepare by cutting and cleaning chicken into large chunks, and roughly dicing the kale, shallots, cloves, and sundried tomatoes.
• Place the chicken in the crockpot then rub the shallots, garlic, dijon, italian seasoning, salt & pepper over it. 
• Pour over the lemon juice, white wine, and chicken broth. Then add the tomatoes and sundried tomatoes.. 
• Cook for 2 hours on high or 4-6 hours on low. 
• Remove the chicken from the crockpot, gently shred with a fork and knife, then return to the pot. 
• Stir in parmesan and kale. Cook for an addition 5  minutes until the kale is soft. 
• Enjoy on a bed of polenta and add extra fresh kale for more greens!