When you’re busy with work or school [or both!], it can be *much* easier to stop + grab food on the go, rather than coming home + making lunch or dinner. So why waste so much money eating out all the time when you can come home to a nice, healthy meal!
Bulk meal-prepping is one of the easiest ways to stay mindful of your eating decisions while balancing a busy schedule, ++ a slow cooker makes that even easier. If you have a slow cooker, you can drop all the ingredients in, set the temperature, + go! Dinner will be ready + waiting for you when you get home : ).
Prep for this recipe is super simple — you don’t even need to marinate ahead of time. This meal is hearty + filling on its own, but if you’re looking for a little something more, feel free to pair it with quinoa or brown rice. Happy cooking!
1 lb boneless, skinless Chicken Breasts
2 Lemons [1 juiced + 1 sliced]
2 cups low sodium Chicken Broth
4-6 large Carrots
2 cups Green Beans
Salt + Pepper
1] Wash + prep vegetables. Drizzle extra virgin olive oil in the bottom of the slow cooker + arrange the vegetables in an even layer.
2] Pat the chicken breasts dry with paper towel + season with salt + pepper. Place the chicken on top of the vegetables, pour in the chicken broth + juice of a lemon. Slice the remaining lemon + place the slices over the chicken breasts.
3] Cover the slow cooker + cook on low for 4-6 hours [cook time will vary depending on the thickness of your chicken breasts — make sure to check on the, so they don’t dry out!]. Once your chicken is finished, plate + serve!
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+ Ali [@ali.inchaarg], virtCHAARG girl from Philly