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Chicken is a favorite thing for my son and myself to eat. It is a shame I don’t cook it more because my husband is not a big fan of chicken. According to the website, The Good Stuff, “Boneless chicken breast averages $3.18 a pound nationally and $3.24 in the Midwest.” So, when I found boneless chicken breast on sale for $1.99 a pound at the grocery store, I was happy to stock up. At close to 5 pounds of chicken per package, it’s more than enough to stretch for a few meals for my husband, and 15-year-old son, and me.
There are many ways to use chicken. We vacuum seal and then freeze some of it to use at a later date. Sometimes, my husband will grill all of it at once, and then I’ll cut it up into bite size pieces (and then freeze) to have with salad, or to add to soup. I’ve also used it in Fettuccine Alfredo (a quick, easy pasta dish). If I’m going to use it right away, I’ll cook it in my crock pot.
One of our favorite recipes is an Asian style crockpot chicken over brown rice. I place 4 chicken breasts in the bottom of the crock pot. Then, in a bowl, I mix together a quarter cup of soy sauce, a half cup of teriyaki sauce, a splash of rice wine vinegar, a quarter cup of brown sugar, a small diced onion, and 2 minced cloves of garlic. I pour this mixture over the chicken in the crock pot, and then using tongs, I make sure the chicken is coated with it. Two or three hours later, after cooking on high, it’s ready to eat. And if there are any leftovers, my husband takes them to work for lunch, or we freeze them for another day.
This is a Guest Post from Mary Lewis from A Touch of Yum. Mary Lewis is a freelance writer who loves to cook. She lives just outside of the Twin Cities in Minnesota, with her husband, son, and 3 cats.
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