Welcome back! Another long winter break has come and gone, and now it is time to buckle down for the spring semester. Getting back into the groove of classes and figuring how to balance our time with this new schedule can be tough. For those of us without a campus meal plan another challenge arises: how to make a good dinner that won’t break the bank with little to no time on our hands.
The solution? The genius culinary invention that is Crock-Pot!
Taking ten minutes out of your morning before you leave for classes and knowing that you have a hot, yummy meal already taken care of for dinner is well worth it in my humble opinion.
Here are a few of AppState Her Campus’ favorites!
Pulled BBQ Chicken Sandwiches
What you need:
1 bottle your favorite BBQ sauce (or whatever is on sale)
2 boneless, skinless chicken breasts (2 breasts****
2 tbsp Apple Cider Vinegar
What you do:
Mix about ¾ the bottle of BBQ sauce and vinegar together in the bottom of the pot, lay in the chicken breast, turn on high for 4-5 hours. Once the chicken, is cooked pull it apart using two forks and stir it into the sauce in the bottom of the pot. Let sit for 15-20 minutes, then put it on a bun and enjoy. This sandwich is also great with some slaw on top!
Creamy Fiesta Chicken
What you need:
1 Jar of Salsa (16 oz)
1 Can Campbell’s Condensed Cheddar Soup
2 lbs Boneless, Skinless Chicken Breast
What you do:
Combine all ingredients in Crock-Pot. Stir occasionally. Cook on high for 4 hours or on low for 6-7 hours
Easy Weeknight Lasagna
What you need:
1-2 packages pre-made raviolis (whatever flavor; cheese, meat, etc.)
1 Jar Spaghetti Sauce (16 oz)
2-3 Cups shredded mozzarella cheese
What you do:
Spray the bottom of slow cooker with non-stick cooking spray. Spoon a little sauce to cover the bottom. Add layers of ravioli, sauce, and cheese. Repeat layers until slow cooker is about 3/4 of the way full. Cook on low for 3-4 hours.
Sweet & Sour Chicken
What you need:
1.5 lbs chicken breast diced (can use frozen or fresh)
1 Jar Chili Sauce (12 oz)
1 Jar Apricot Preserves (16 oz)
2 cups steamed rice
What you do:
Mix together Chili Sauce and Preserves in small bowl. Pour mixture over chicken in Crock-Pot. Cook on high for 3-4 hours or low for 6-7 hours. Serve over steamed rice.
So, if you, or someone you live with, do not have one of these amazing pots, they are absolutely worth investing in. You can get one for $20-$40 (depending on the size of the crowd you are feeding) at a local Wal-Mart!
Sources:
http://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html
http://homemakinghacks.com/2013/02/3-ingredient-slow-cooker-fiesta-chicken-recipe.html
http://www.aroundmyfamilytable.com/easy-weeknight-lasagna-in-the-slow-cooker/