“I don’t have time to cook.” “I’m so lost in a kitchen.” “Healthy food is expensive.” “I hate doing it every day.” I’ve heard it all, and I GET IT. College is stressful enough, that’s why eating shouldn’t be.
I know that just about every one of us would give an arm and a leg to be able to come home at night after a long day of classes or work to a dinner that’s hot and ready, waiting to be devoured. Don’t fret people, there IS a solution. It’s quick, easy, affordable, and lasts all week!
Slow cooker meals
Why are they so great?
When using a slow cooker, the food requires no attention! You can do homework, clean your room, go for a run, or more realistically, get in that nap you’ve been dreaming of since you woke up this morning.
You can throw meat, potatoes, and carrots all into one pot to cook together, so those of you who are not gifted in the kitchen will look like well-seasoned pros. Plus, you’ll save some serious money while you’re at it.
Most recipes call for cooking food in their own juices, which avoids excess butter or oil used in other styles of cooking! That means you can eat more, right?
Foods prepared in a slow cooker are heated at a much lower temperature, which allows them to retain much more of their vitamins and minerals than if they were fried or boiled.
And most importantly, if you throw enough food into your slow cooker, you’ll have dinner made for the rest of the week! You’ll be way less likely to reach for junk or quick fixes when you’ve got a homemade meal waiting with your name on it.
There are literally THOUSANDS of slow cooker recipes online, so there’s never a reason to settle for a boring dinner.
Here’s my favorite recipe courtesy of the tasty YouTube channel:
Slow Cooker Shredded Chicken Tacos
https://www.youtube.com/watch?v=b6BaVU1MrTg
Ingredients:
- 16 oz salsa
- Juice of 2 limes
- 1 package taco seasoning
- 3 Tbsp. cilantro, chopped
- 3 lb chicken breasts
- Salt & pepper
In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro. Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for 4 hours or low for 7-8 hours. Remove the chicken, shred with 2 forks, and return to the slow cooker and stir. Freeze leftovers in an airtight bag for up to 6 months!