On Sundays my DelBlogger Podcast goes live at 6:00 p.m. so I try to start my meal prep a few hours beforehand so that it’s ready when the Podcast ends.
The days are getting longer but that doesn’t mean that I want to spend the extra daylight hours in the kitchen and it’s too early and cold to fire up the grill.
Last Sunday’s supper was Spring Greens with Slow Cooked Chicken & Mushrooms, yet another easy breezy meal using only four ingredients which are listed below.
It was also healthy enough for hubby to eat and fit perfectly into my diabetic diet. It was also tasty and filling enough for both mini men as Malik was home for his last Spring Break – he will be graduating in May – YAY!
Ingredients:
4 – Frozen boneless, skinless Chicken Breasts
1 – 32 oz container of Organic Chicken Broth
1 container of Mushrooms, rinsed thoroughly
1 container of Sweet Grape Tomatoes, rinsed thoroughly*
1 – 15 oz package a Spring Greens of Spinach and Baby Kale Mixed
Place the Chicken Breasts in the Crockpot, cover with Spring Greens, Mushrooms and Tomatoes, leave out a bit of the greens to be added a few minutes before serving.
Pour in the 32 oz container container of Chicken Broth, cover and slow cook on high for 4 hours.
* Please note that next time I will not add the Cherry Tomatoes as they were a bit bitter. Before serving, add the remaining Spring Greens and allow to cook down for about 5 minutes.
You may have read that spinach and kale are part of the “Dirty Dozen”, however, they are healthy, so make sure to wash and/or rinse them thoroughly under running water before using.
Next week’s post will include an infographic containing more information about other fruits and veggies that are included the “Dirty Dozen” category.
Let’s Chat > What is your favorite Spring Green?
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8 thoughts on “Spring Greens with Slow Cooked Chicken & Mushrooms”
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My favorite “spring green” is asparagus – followed closely by peas – not quite greens, but they are green. But what do I love about your recipe? Zero smartpoints on WW Freestyle – that’s what!
I love love love asparagus and almost purchased some this evening, however, instead chose broccoli and collards – can’t wait until tomorrow.
Glad the recipe was 0 Smartpoints!!!
That looks really good what you have in this blog. Have to admit I haven’t been eating healthy lately. A lot of eating out at hibachi buffet restaurants, especially at the hibachi restaurant on Route 40 in Bear, Delaware. They have really good steak there that you can custom order and season to satisfy your taste buds. I’ve been gaining a lot of more weight lately which is not a good thing, but I’ve also tighten up on increased consumption of water with apple cider vinegar with the mother by Bragg nutrition. Keep up the good work in your blogging and healthy diet. 🙂
Oh, you should stay away from those Buffets – too much of a good thing is not always good for you. I however, love to cook at home and am looking forward to making “Eggplant Parmesean” tomorrow as I have never attempted it – wish me luck.
I don’t usually drink ACV, but love lemon water in the morning – good luck and thanks for stopping by to read and comment, as I appreciate your support.
What a superb recipe. It is a perfect. blend with the season.
Yes, I can eat greens every day all day long! What is your favorite seasonal veggie?
Summer squash.
oooh yes, I purchased some yesterday. How do you like to fix it?