Honey, What's For Dinner?

I don't know about you, but if you have kids in the house or work full-time (or both!), it is a wonderful thing to have dinner done before dinnertime! Slow cookers are the way to go.

When Colin was a baby, I started prepping and sometimes completing dinner in the mornings. It usually gets pretty hairy around our house come 4:30 pm (when I would normally think about making dinner) with a clingy baby and a tired mommy. Today, I knew that my husband would be out late for work and that I had to babysit after school, so I got dinner in the slow cooker before 9:00 am. Whew!

Here's what we're trying tonight:
Green Tomatillo Chicken with Rice and Salad


I started with a recipe from one of my favorite slow cooker books (The New Creative Crock-Pot Cookbook by Robin Taylor Swatt) and made a few changes!

Here are the ingredients you need:
Chicken breasts or thighs
3/4 cup chopped onion
2 cloves garlic, pressed (so much easier!)
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
half of a squeeze lime (or you can use lemon juice)
1 cup green tomatillo salsa (I used green taco sauce).
sour cream
1 cup brown rice

1. Mix everything but the chicken and sour cream together
2. Place chicken in the slow cooker (I always spray mine with oil first!)
3. Cover chicken with sauce
4. Cook on low for 8 hours or so.
5. Cook rice according to package directions (we use a rice cooker)
6. When chicken is done cooking, remove the chicken and add the sour cream to the sauce.

Serve with rice, pouring sauce over each piece of chicken.


This is what it looked like when I was done prepping, 10 minutes!

(Yes, the chicken is frozen. Even easier!)

I'll let you know how it comes out. This is a new one for me, too.
Have a great day. Here in New Hampshire, it is snowing in a beautiful way!