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!
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?