Recipe: Crockpot for Breakfast & Dinner

AFS Education

The Crockpot was one of the best inventions! Crockpots are a universal cooking tool, and something to use not just for soups and stews, but breakfast options as well! This recipe is crockpot oatmeal to start the day off right. Packed with fiber, just a small dose of this holds you over during a busy work day. If you are searching to ways to get protein in your breakfast, add a little vanilla whey protein into the mix.

There’s also a quick meal to have for this week! If you are looking for convenience, this is IT!

CRANBERRY APPLE SLOW COOKER OATMEAL

INGREDIENTS

·       4 cups water

·       2 cups old fashioned oats

·       1/4 cup dried cranberries

·       2 apples, peeled and diced

·       1/4 cup coconut sugar

·       1/2 tsp salt

·       1 tsp cinnamon

DIRECTIONS

1.    Grease a large (4-6 quart) slow cooker with cooking spray.

2.    Add all ingredients to the slow cooker. Stir to combine.

3.    Cook on high for 1 & ½ hours, or low for 3 hours.

4.    Fluff oatmeal with a spoon and serve immediately with milk, if desired

BALSAMIC CHICKEN W/ VEGGIES

INGREDIENTS

·       1.5 lbs boneless, skinless chicken thighs (or breasts)

·       ½ cup balsamic vinegar

·       Splash of extra virgin olive oil

·       2 tbsp coconut sugar

·       2 sprigs of rosemary

·       2 cloves of garlic, minced

·       ¼ tsp onion powder

·       ¼ tsp dried basil

·       Salt and pepper to taste

DIRECTIONS

1.    Whisk together the balsamic, oil, coconut sugar, rosemary, garlic and seasoning in a small bowl.

2.    Place the chicken in a gallon-sized plastic bag, or in a large container with a lid. Pour the marinade over the chicken and make sure all chicken is well coated. Close the bag or place the lid on the container. Put in the refrigerator to marinade for at least one hour, up to overnight.

3.    When the chicken is done marinating, preheat a grill pan or skillet to medium heat and prepare with cooking spray. Bake or grill the chicken ~10 minutes per side or until cooked through completely.

4.    Dice up potatoes and asparagus and dress with olive oil, garlic, salt and pepper. Bake directly after chicken for 8-10 minutes

5.    Store in a covered container in the refrigerator for up to 5 days.