Back to School Crockpot Meals | Skinny Chef

Cooler days are on the way and kids and parents across the country are getting ready for busier back-to-school days.

Even those of us who don?t have kids are anticipating busier fall schedules now that lazy summer days are dwindling. But should busy schedules equal less home cooked meals?

No way! Nothing is as easy than a mess-free meal made in your slow cooker. It?s healthy homemade, made with less dishes, less energy, and cooks while you work.

Slow cookers make delicious, tender meals, but are they safe? Modern slow cookers can be safely left unattended, provided they are placed on clear counter tops and away from stray potholders and dishcloths. They?re also safe when it comes to food safety in general, just follow these simple rules.

Slow Cooker Tips

• Always used pre-thawed meat, and using meat on the bone can help keep the meat moist without adding extra calories.
• Choose meals that contain a sauce or stew-like consistency, or foods like vegetables and even fruits that contain moisture since they do best in a slow cooker (try my Crockpot Baked Apples).
• If you?re adapting a stove-top recipe to use in your slow cooker, cut the liquid by about half.

Chipotle Chicken and Olives

Chipotle chili en adobo is smoked, matured jalape?os canned in a savory, garlicky tomato sauce. You can find it in gourmet grocery stores or Latin grocers.

Serves 4

4 chicken breasts on the bone (about 12 ounces), skin removed and discarded
1 15-ounce can diced tomatoes
1/2 cup black or green olives
1 large red onion, chopped
1/4 cup cilantro, chopped
1 tablespoon chopped chili en adobo
2 garlic cloves, minced
2 bay leaves

Preheat your slow cooker on low while you prepare your ingredients. Rinse the chicken under cold running water. Place the diced tomatoes, along with their juices, the olives, red onion, cilantro, chipotle chili, garlic cloves and bay leaves in the slow cooker. Stir well and add the chicken, breast side up.

Stir to coat well, making sure all chicken is coated. Cover and cook on low for about 8 hours. Remove the chicken from the bone and discard the bone. Serve the chicken along with the sauce.

Serving suggestions: Shred the chicken and toss it with the sauce. Serve over cooked rice, pasta, or saut?ed greens.

Nutritional Stats Per Serving (1 chicken breast with 1/4 cup sauce): 261 calories, 37 g protein, 9 g carbohydrates, 7g fat (1 g saturated), 119 mg cholesterol, 1 g fiber, 518 mg sodium.

Source: http://blogs.prevention.com/skinny-chef/2012/09/06/back-to-school-crockpot-meals/

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