Shredded chicken is one of our current weekday go-to meals because it’s easy to make and it’s okay if we don’t all eat dinner at the same time because it’s good cold or hot, and it reheats well. With the kids off doing summer things on a daily basis easy dinners like this make the evenings a little more manageable.
Chicken was served up two ways with some nice light sides in vinaigrette.
Brian has to have his hand looked at by the doctor this week so it looks like it will be up to me to do some cooking around here for a few days. That used to mean pizza or whatever else I could get delivered, but this year we really made a lot of changes to our daily diet and there aren’t many things on a takeout menu that anyone in our house would even want … and with a gluten allergy I can’t eat most of it anyway. So I decided to turn to my old friend the Crockpot to help me out with some cooking.
I need a recipe to follow when I’m cooking dinner or I’ll just make a mess and it certainly won’t taste very good. Brian can just whip an idea out of thin air and put together his own recipe creation, I need something written down with measurements and directions and temperatures. I wanted to do something different than my usual pot roast in the Crockpot so I paid a visit to HillbillyHousewife.com and started browsing the Crockpot recipes.
I settled upon making Tangy Crockpot Chicken from Susanne’s recipe collection, but I have to make a few adjustments to keep it gluten free. You can see the original recipe here, what follows here is the recipe that I used and how I cooked the meal.
My second attempt at Curry chicken I used a simmer sauce from a jar, it was coconut curry sauce. though it wasn’t bad I liked to control over my seasoning so I preferred my first attempt at it and from now on I will probably season the chicken myself instead of using a jar sauce.
Enjoy your time in the kitchen!