I have no idea how I went 30 years without a crock pot. Maybe it was the fact that I grew up in LA where it's 70-80 degrees 350 days a year. Or maybe it was because I never cooked. Whatever the reason, I was missing out! I bought my first crock pot in September and have used it at least twice a week since. Things have gotten fancy–I've come up with my own recipe. And–drum roll please...it's actually good. And healthy. And paleo.
4 organic free range chicken breasts
1 butternut squash, cubed
1 yellow onion, chopped
5-6 stalks of celery
6 carrots, peeled and chopped
8-10 oz. organic vegetable or chicken broth
1 can diced tomatoes
1 tbsp thyme, rosemary, and oregano
*Spice measurements are approximate. If I am correct, chefs don't measure ingredients, either.
How to make it:
Put your crock pot on low
Place ingredients in the crock pot
Cook for 6 hours.
Shred chicken with a fork.
And let's take a moment to discuss my beautiful napkins and placemats c/o Stone Textile. They're beauuuuutiful.