Slow Cooker Shredded Chicken

This is a really quick, easy and healthy recipe especially for those days when you seem to have no time and your rushing all day. It takes very little prep. Simply cut everything up, throw it in your crockpot and voila!


1 red pepper, sliced
1 onion, sliced
1-2 tbsp homemade taco seasoning (click link for the recipe)
1/2 jar salsa (optional)
1 can diced tomatoes (I used the kind with spices and chiles)
4-5 chicken breasts

Note: I limited the veggies I used this time because my family is quite picky. I added more fresh veggies to my dinner plate. However, you can add any veggies that suit your family.


  • Cut up the peppers and onions into slices and place in the crockpot.
  • Add the chicken and pour the taco seasoning liberally over the meat.
  • Add the salsa if using and the tomatoes.
  • Cook on low for 6 hours.
  • Can be served with tortilla’s as a wrap or over a bed of rice or your favorite pasta.
  • Serve with your favorite veggies and greens.


Brushetta Chicken with Avocado and Mozzarella

Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 4 peopleHealthy recipes

1 cup Balsamic vinegar
4 organic chicken breasts, pounded to an even thickness
Extra virgin olive oil
Sea salt & pepper
1/2 cup pre-made bruschetta topping (or homemade)
1 avocado, sliced
4 ounces mozzarella cheese, sliced (or 1 cup shredded)
baby organic spinach
or pasta
or rice


  1. Pour balsamic vinegar into a small saucepan then bring to a boil.  Turn heat down to medium then simmer and reduce until vinegar is thick enough to coat a spoon, about 20 minutes.  (Vinegar will continue to thicken while cooking.) Set aside to cool.
  2. Place oven rack in top position then preheat broiler.  Brush chicken breast with extra virgin olive oil then season with salt and pepper on both sides.  Brush a large skillet over medium-high heat with oil then add chicken breasts and cook for 4-5 minutes a side or until no longer pink in the center.
  3. Transfer chicken to a foil-lined, non-stick-sprayed baking sheet then top with 2 tbsp bruschetta mixture, 3-4 slices avocado, and 1 ounce mozzarella each.  Broil until cheese has melted then serve over spinach or cooked pasta, and drizzle with balsamic vinegar reduction.



Slow Cooker Orange Chicken

Prep time: 10 minutes
Cooking time: 240 minutes
Yields: 4 people

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
3 tbs. low sodium soy sauce
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice, quinoa or pasta


  • Put carrots, peppers, garlic, then the chicken, soy sauce, ginger, salt, pepper & frozen orange juice in Crock pot.
  • Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.
  • Stir fry Chinese veggies to go with this. *Optional – You can use Napa cabbage, baby corn, water chestnuts, bamboo shoots and broccoli.


Thai Chicken Stir Fry

Prep time: 30 minutes
Cooking time: 15 minutes
Yields: 4 peopleHealthy Recipes

1 lb thin sliced chicken breast
2 Tbsp olive oil
2 Tbsp minced ginger
4 cloves garlic, minced
1 lg red bell pepper (seeded and sliced thin)
1 cup shredded cabbage and carrot
3 scallions
1/2 cup plum sauce
2 cups basil leaves
1 Tbsp fish sauce
1/2 head iceburg lettuce
1/2 seedless cucumber


  • Sprinkle sliced chicken with grill seasoning
  • Heat in a large skillet, add oil then chicken – cook until chicken is golden, stirring occasionally.
  • Add ginger, garlic, peppers, cabbage, carrot, and scallions. Stir-fry another 2 minutes.
  • Add plum sauce, toss then add basil. Add fish sauce and mix. Transfer to bowl.
  • Fill pieces of lettuce with a spoonful of mixture and cover with a slice of cucumber.
  • Serve on brown or long grain rice, soba noodles or pasta of choice. You can also scoop a little into a lettuce leaf and eat as a wrap.

Notes: I didn’t have the cabbage or fresh ginger on hand when I made this, so they can be omitted if need be. However, the fresh ginger would be a great addition as it will add so much more flavor to this dish.